How to make take away stir fry bean sprout

khoanvong.co.uk/2015/02/stir-fry-bean-sprouts.h… When cooked properly; stir fry bean sprouts are sweet,crunchy and aromatic. The secret to cooking dish is timing and speed. Follow my link for detail recipe.
Bean sprout is a common Chinese cooking ingredient. It is mainly used with cooking chow mein (noodles) dishes. The sprout itself is a long white watery stem. It has a slightly sweet taste and aroma. Because of its low density; over cooking will make it soggy and loose it crunchiness. I have paired it with some carrots for color and add some spring onion to give it some greenness.

Ingredients;
130g bean sprout
30g carrots (cut into strips)
1 stalk spring onion (cut into same length as the bean sprouts)
3 clove garlic

condiments;
dash of wine
1 teaspoon light soy sauce
1g salt
1g msg
2g sugar
dash of pepper powder
dash of sesame oil
lightly thicken ( bit of potato starch dilute with cold water )

Methods;
Make sure the water is fully boiled; blanch the bean sprout for 20 second. Set aside on a colander or strainer.
Heat wok and add some vegetable oil. First add the garlic and carrots follow by bean sprout.
Add a dash of cooking wine. Stir fry for a bit. Then add the salt,msg and sugar.
Add spring onion and lightly thicken with potato starch. Finish of by a dash of pepper and sesame oil.
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