Stir Fried Mung Bean Sprouts

1 pound fresh mung bean sprouts
1 1/2 teaspoons canola oil
3 scallions -- split lengthwise and cut into 1-inch strips
1 tablespoon finely chopped fresh gingerroot
1/2 teaspoon light brown sugar
Salt to taste
Red pepper flakes -- optional
soy sauce or rice vinegar -- (optional)

Wash and drain the bean sprouts.

Heat the canola oil in a wok or skillet, add the scallions and ginger, and stir-fry over high heat for a few seconds. Then add the bean sprouts and stir-fry for 1 minute. Do not overcook; sprouts should remain crunchy but lose their raw bean taste.

Add the brown sugar and salt to taste. Mix well and serve. Optional: Add pinches of red pepper flakes or dashes of natural soy sauce and rice vinegar.

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