Bean Sprout, Chive and Cooked Pork Blood
2 cups bean sprout
1 cup chive, cut into 3-inches length
1/2 lb cooked pork blood, cut into bite cubes
2 cloves garlic, minced
1 T vegetable oil
1 t fish sauce or to taste
pepper to taste
Blanch cooked pork blood in boiling water for 1-2 minutes.
Heat pan over high heat, add oil, add garlic and stir until fragrant. Add pork blood, stir evenly, add bean sprout and chive, keep stirring fast until bean sprout turns partially translucent. Add fish sauce and pepper, turn off heat.