This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd. Heat 2 tbsp. peanut oil in a wok over medium heat. Add 1 roughly chopped clove garlic and 1 stemmed and thinly sliced red holland or fresno chile and stir-fry until chile is wilted, about 1 minute. Increase heat to medium-high, add 1 lb. fresh mung bean sprouts (about 8 cups), and 1 tbsp. soy sauce. Gently stir-fry for 1 minute. Add 3 scallions cut lengthwise into 2" pieces and continue stir-frying until scallions are wilted and sprouts are crisp-tender, about 30 seconds more. Season with salt and freshly ground black pepper to taste. Divide sprouts between bowls and serve immediately. Serves 4–6.