Steps

1. In a pot, add 450ml of White Sesame Oil, then add 3-4 cloves of Garlic, 10g of Green Onion, 10g of Ginger, 1 tbsp of Sichuan Peppercorns, and 10g of Dried Orange Peel.
   🕒 01:23
2. Heat over medium heat. Once the oil starts to bubble, reduce the heat to very low and cook for 15-20 minutes. [This is the key!] Maintain a temperature of about 100°C while slowly infusing the aroma into the oil until the green onions and ginger are browned and fragrant.
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3. Once the green onions and ginger are browned and fragrant, strain the oil through a sieve lined with paper towels.
   🕒 02:38
4. Once cooled, transfer to a clean jar and store in the refrigerator.
   🕒 03:07
5. Julienne 1 piece of Ginger for the stir-fry.
   🕒 03:45
6. Bring a large pot of water to a boil. Once boiling, add a pinch of Salt and about 1 tbsp of Aromatic Oil.
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7. Add 1 pack of Bean Sprouts to the boiling water, count to 5 seconds, and immediately drain in a colander. [This is the key!] Strictly adhere to the blanching time to ensure the bean sprouts are crispy.
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8. In the same frying pan, add the julienned ginger and 2 tbsp of Aromatic Oil, and stir-fry until fragrant.
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9. Increase heat to high and add the blanched bean sprouts. Stir-fry quickly.
   🕒 05:11
10. Add 2 tsp of Cooking Sake (Rice Wine), 1 tsp of Soy Sauce, a pinch of Salt, and a pinch of Pepper, and mix quickly. [This is the key!] Aim for a stir-frying time of 10-15 seconds for a quick finish.
    🕒 05:30
11. Finish by drizzling in 1 tsp of Sesame Oil.
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