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Sichuan Bean Sprouts

Vegetables, also Vegetarian Foods

Sichuan Bean Sprouts
1 pound bean sprouts, tails removed and discarded
1 Tablespoon vegetable oil
½ bean curd sheet, soaked until soft, then cut in thin strips
3 cloves fresh garlic, smashed
½ cup chicken stock
2 Tablespoons dark soy sauce
2 Tablespoons Chinese rice wine
½ Tablespoon crushed dark rock sugar
1 Tablespoon sesame oil
½ teaspoon chili oil
dash ground Sichuan peppercorns

1. Rinse and then drain tailless soy bean sprouts.
2. Heat the oil in a wok or fry-pan and fry the bean curd sheet pieces until crisp; then remove and drain them on paper towels; and discard the oil or use it for another purpose.
3. Add the garlic and stir-fry for one minute, then remove it from any oil left in the pan.
4. Now add chicken stock, soy sauce, rice wine, rock sugar, sesame and chili oils and stir-fry this for one minute, then add soy sprouts and Sichuan peppercorns and stir two or three times cooking for one minute or until the sauce thickens.
5. Now add the Sichuan peppercorns, and stir for another minute, then serve.

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