Instructions: Heat the oil in a wok over high heat. Add the scallions and stir-fry until fragrant, about 1 minute. Add the mung bean sprouts, season with fish sauce and pepper to taste and stir-fry until just beginning to wilt, 2 to 3 minutes. Serve immediately.

This recipe yields 4 to 6 servings.

Comments: The mung bean sprout is used raw as a garnish in soups, preserved in salt brine and served as a table condiment and stir-fried with scallions as a main vegetable dish like this one. A mung bean sprout has a small yellow head and a short, thin white stem. (It should not be confused with a soybean sprout, which has a large yellow head.)

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