Ingredients?

A handful of self-grown mung bean sprouts

A piece of sausage

Some garlic cloves and minced ginger

Some oil, salt, soy sauce, vinegar and chili oil

How to stir-fry sausages with bean sprouts?

Remove the roots of ungrown bean sprouts and wash them thoroughly. I was born very long myself, right? I will share my experience of raw bean sprouts in the future!

Slice the sausage. The Cantonese-style sausage I used this time is bought in the supermarket, but you can use any flavor and any thickness. There is no need to thaw the quick-frozen ones, just slice them directly.

If the slices are too thin, they will be too thick and difficult to cook.

Heat the pan with oil.

Add the sausage first, and the white color will turn transparent. However, if it is overcooked, the meat slices may become mushy when the bean sprouts are done, so you don’t need to wait too long. Add garlic slices and minced ginger if you like, it’s okay if you don’t add them, just add the bean sprouts and stir-fry.

Saute until the bean sprouts become soft and reduce in size. Add soy sauce and vinegar along the side of the pot. Stir well and turn off the heat.

Turn off the heat, remove from the pan, plate, and eat. Fry the whole thing for about a minute or two.