INGREDIENTS
- 250 g mung bean sprouts
- 1 onion
- 1 carrot
- 1 spring onion
- 1 handful black mushrooms
- 1 tablespoon sunflower oil
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce salt and pepper
PREPARATION
Peel carrot, julienne onion, carrot and spring onion.
Soak the handful of dehydrated black mushrooms in hot water (30 min.), then rinse well with plenty of water and chop coarsely.
COOKING
Heat a frying pan or wok, pour in the sunflower oil and brown the onion, carrot and spring onion. Add the soy, black mushrooms and remaining seasonings.
Mix well over a very high heat, and once the bean sprouts are hot, you're ready to eat.
Suggestion: You can add sliced chicken or pre-cooked shrimps to the Chop Suey at the same time as the bean sprouts.