Rinse the bean sprouts and drain completely. You don’t need to remove the bean sprout roots as they are edible.
Turn the heat to high and heat the wok until smoking hot. Add a drizzle of cooking oil. Swirl it around. Toss in the minced garlic, ginger, and red dried chilies along with the well-drained bean sprout. Stir this for a couple of minutes.
Once the bean sprouts are a bit welted, add the green part of the scallion, salt, Sichuan peppercorn powder, Chinese black vinegar, and a couple of tbsp of Lao Gan Ma for a fermented touch. Keep stirring until everything is well combined.
