250g soybean sprouts; 1 carrot; 2 sprigs of coriander; 10 pieces of Chinese prickly ash; 1/2 tbsp oil; 1tsp salt; sesame oil to taste
1. Thoroughly rinse the soybean sprouts. Peel the carrot and shred finely. Wash the coriander and cut into 3cm long sections. Boil some water in a saucepan. Add the soybean sprouts and blanch for 1 minute, then drain. Blanch the shredded carrot for 20 seconds, and then drain.
2. Place the soybean sprouts,carrot, and coriander into a big bowl. Add the salt and sesame oil, and mix well. Heat the oil and add in the Chinese prickly ash for flavor. Add the oil to the vegetables when hot. Mix well and serve.