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Spicy Fragrant Mung Bean Sprouts

Ingredients

1 lb (500 g) mung bean sprouts with roots removed
7 tbsp (100 ml) vegetable oil
10 whole Sichuan peppercorns
1 tsp scallions, shredded
4 dried or fresh hot red chilli peppers, seeded and shredded
1/2 tsp salt, or to taste
1/4 tsp vinegar
1 tsp sesame oil
3/4 oz (20 g) coriander, chopped in inch (2cm) sections
1/4 tsp MSG

• Wash the bean sprouts and drain well.
  
  
• Heat the oil in a wok until the oil surface ripples. Add the peppercorns and deep-fry until fragrant. Scoop out and discard. Add the scallions and fry, add bean sprouts, red chilli pepper shreds, and salt. Stir-fry for 2 minutes. Pour in the vinegar and add MSG and sesame oil. Sprinkle with the coriander, remove and serve.