Stir-fried bean sprouts (Chao douya)

1. Wash the bean sprouts in cold water, remove the brown tips and floating husks, then drain thoroughly in a sieve.

2. Cut the spring onions into 4 cm lengths, keeping the white and green parts separate; thinly slice the garlic.

3. Heat the oil in the wok over high heat until smoking and fry the garlic and spring onion whites for 15 seconds.

4. Add the sprouts and toss quickly over high heat for 1 minute.

5. Pour the rice vinegar down the side of the wok, sprinkle with salt and sugar, add the spring onion greens and stir-fry for another 30 seconds.

6. Serve immediately while the sprouts are still crunchy.

Tip: Perhaps the quickest Chinese side dish: the whole thing takes less than two minutes. The secret is a very hot wok and completely dry sprouts – wet ones steam and lose their crunch.