Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Bean sprouts |
| 2 \N | Green peppers |
| 2 \N | Red chili peppers |
| 1 slice | Fresh ginger root |
| 2 tablespoons | Oil |
| ½ teaspoon | Salt |
| ¼ cup | Stock |
| ¼ teaspoon | Sugar |
| 1 teaspoon | Sherry |
1. Blanch bean sprouts. Seed green and chili peppers; then cut in thin strips. Crush ginger root.
2. Heat oil. Add salt, then ginger, and stir-fry a few times. Add green and chili peppers; stir-fry 1 to 2 minutes. Add bean sprouts; stir-fry ½ minute more.
3. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat.
4. Stir in sugar and sherry. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .