Ingredients:

 1 lb (500 g) mung bean sprouts with roots removed
 7 tbsp (100 ml) vegetable oil
 10 whole Sichuan peppercorns
 1 tsp scallions, shredded
 4 dried or fresh hot red chilli peppers, seeded and shredded
 1/2 tsp salt, or to taste
 1/4 tsp vinegar
 1 tsp sesame oil
 3/4 oz (20 g) coriander, chopped in inch (2cm) sections
 1/4 tsp MSG (optional)                                              

Directions:

1. Wash the bean sprouts and drain well.

2. Heat the oil in a wok until the oil surface ripples. Add the peppercorns and deep-fry until fragrant. Scoop out and discard. Add the scallions and fry, add bean sprouts, red chilli pepper shreds, and salt. Stir-fry for 2 minutes. Pour in the vinegar and add MSG and sesame oil. Sprinkle with the coriander, remove and serve.