Stir-fry Mung Bean Sprout with Garlic

Mung bean sprouts are the major bean sprouts in most Asian countries and are more widely used in a variety of dishes.Bean sprouts are known as dòu yá (豆芽, literally "bean sprout/germ"), yá cài (芽菜, literally "sprout vegetable"), or yín yá (银芽, literally "silver sprouts") in Chinese, and Hokkien (Min Nan) .I love mung bean sprouts stir-fry with salted fish but unfortunately I can't find a good "Mui Heong" salted fish here in US. So I just make a simple stir-fry mung beans sprout with garlic..The key to cook a crispy and crunchy sprout is not stir fry it too long in wok/skillet and must have a high heat.Just toss into the skillet for few times,then dish out.
Ingredients:

1 lb mung bean sprouts
3-4 bird chili (sliced)
5 cloves fresh garlic (peel and minced
3 snow peas (shredded)
1 tsp salt
1 tbsp cooking oil

Method:

1: Wash and remove mung bean shell from the sprout ,drain,set aside.Prepare skillet at high heat with oil,add in garlic and ginger ,fry until lightly brown,then add in shredded snow peas,bird chili ,mung bean sprouts and salt.
2:Toss all the ingredients 4-5 times not more 30 seconds,the dish out immediately.Do not overcook the sprout coz it's tend to loss the crunchiness, this vegetable is really fragile.Serve warm.