Spicy Fragrant Mung Bean Sprouts,  Northeast China Style 1 lb (500 g) mung bean sprouts, with roots removed 9 tbsp (100 n-d) vegetable oil 10 whole Sichuan peppercorns 1 tsp scallions, shredded 4 dried or fresh hot red chili     peppers, seeded and shredded 1/2 tsp salt, or to taste 1/4 tsp vinegar 1/4 tsp sesame oil 3/4 oz (20 g) coriander (or cilantro), chopped in 1 inch (2 cm) sections 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 chili pepper shreds, and salt. Stir-fry for 2 minutes. Pour in the vinegar and add sesame oil. Sprinkle with the coriander, remove, and serve.   Stir-Fried Mung Bean Sprouts with Chives,  Beijing-North China Style 9 oz (250 g) mung bean sprouts 2 eggs 2 oz ( 60 n-d) vegetable oil 2 tsp salt, or to taste 2 oz (50 g) chives, washed thoroughly, cut in 1 1/4 inch (3 cm) sections 1. Wash the bean sprouts well and remove the roots. Drain. 2. Beat the eggs. Heat 1 tbsp oil in a wok, and pour in the egg. Swirl the pan to make a very thin pancake. Cook until dry, then cut into shreds. 3. Heat the remaining 3 tbsp oil in a wok until the oil surface ripples. Add the salt and bean sprouts. Stir-fry for 2 to 3 minutes, or until the bean sprouts Change color. Add the chives and egg shreds. Stir-fry briefly, remove, and serve. Stir-Fried Soy Bean Sprouts, Suzhou Style 1 lb (500 g) soy bean sprouts 1/4 tsp sugar I tsp salt, or to taste 5 tsp (30 n-d) vegetable oil 1 tbsp soy sauce 1/4 tsp (I g) vinegar 1. Wash the sprouts well and remove the roots. Drain. 2. Heat the oil in a wok until the surface ripples. Add the bean sprouts and stir-fry for 2 minutes. Add the soy sauce, salt, and 3 1/2 fl oz (100 ml) water. Cover the wok and simmer for 3 minutes. Uncover and sprinkle with vinegar and sugar. Stir, remove and serve. Creamy Tomatoes, Hangzhou Style 9 oz (250 g) tomatoes 2 tbsp cornstarch (corn flour) 3 1/2 fl oz (100 n-d) milk 2 tsp melted chicken fat 2 tsp salt, or to taste 1. Blanch the tomatoes in boiling water for 30 seconds. Cut in half, squeeze out the seeds, and peel. Cut into six thin slices each and set aside. 2. Mix the milk,  salt, and corn flour into a thick sauce. 3. Bring 5 oz (150 n-d) of water to a boil in a pot or wok. Add the tomato slices and the sauce. Cook, Stirring, until the sauce thickens. Sprinkle with the chicken fat and serve. Stir-Fried Spinach, Shanghai Style 1 lb (500 g ) spinach 4 1/2 tsp soy sauce or 2 tsp salt, or to taste 10 tsp (50 ml) vegetable oil 1 1/2 tsp sugar 1. Trim the spinach and wash well to remove all sand. 2. Heat 7 tsp of the oil in a wok until the oil surface ripples. Add the spinach and stir-fry for I minute, or until it just starts to wilt. Add the soy sauce, sugar. Stir in, then add the remaining 3 tsp of oil. Stir, remove, and serve.