1 tablespoon soy sauce
3 teaspoons black vinegar
1/4 teaspoon sugar or honey
1/2 teaspoon freshly grated ginger
1 tablespoon vegetable or coconut oil
3 cloves garlic, minced or crushed
2-3 fresh bird’s eye chilis, finely chopped (sweet pepper can be substituted for a less spicy dish)
3 scallions, chopped
1/2 pound fresh mung bean sprouts
Combine the ingredients for the sauce. Stir and set aside.
Heat a wok over high heat, then add oil. Stir in garlic and cook until it becomes fragrant; be careful not to let it burn. Add mung beans then most of the scallions and fresh chili, reserving a small amount of each for garnish.
Stir fry the sprouts until they start to become slightly limp, then add sauce while tossing everything together. Plate, top with scallions and fresh chili pepper, and serve.
Note: you can add to this for a more substantial meal. Eggs, shrimp, and rice noodles are all excellent additions.