Crispy Mung Bean Sprouts with Fragrant Chives

1. Rinse and Drain Mung Bean Sprouts

Rinse the mung bean sprouts well under cold water and drain them thoroughly in a colander. This step is crucial to ensure that any excess water is removed, which helps keep the sprouts crispy during cooking.

2. Heat the Wok

Heat a wok or a large skillet over medium-high heat until a drop of water evaporates on contact within 1 to 2 seconds. Add the oil and swirl it around the pan to coat the sides evenly. This helps prevent sticking and ensures even cooking.

3. Stir-Fry Ginger and Red Chiles

Add the minced ginger to the hot oil and stir-fry for about 30 seconds until it becomes fragrant. Then, toss in the dried red chiles and continue to stir-fry for another 30 seconds, allowing them to begin darkening and releasing their aroma.

4. Add Chives and Mung Bean Sprouts

Add the Chinese garlic chives or scallions and stir-fry for about 10 seconds until they just start to wilt. At this point, turn the heat to high and add the drained mung bean sprouts. Stir-fry everything together for about 1 minute, ensuring the sprouts get piping hot and reduce in volume but do not release any liquid. The high heat is essential here to maintain the crispiness of the sprouts.

5. Season and Serve

Season the mixture with kosher salt and MSG, adjusting to your taste. Finally, transfer the stir-fry to a dish and serve immediately while it's still hot and fragrant. Enjoy the delightful crunch and the aromatic flavors of this simple yet satisfying dish!