Bean sprouts, garlic chives & egg

This simple bean sprout, garlic chive and egg stir-fry is a simple and nutritious vegetarian dish, variants of which can be found throughout Asia. Ready in under 10 minutes, this is the perfect quick meal to replace eggs on toast.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 5 eggs
• 1 tsp sesame oil
• ½ tsp vegetable stock powder
• 3 tbsp vegetable oil
• 3 cups bean sprouts
• 1 bunch garlic chives, cut into 5 cm lengths
• 1 tbsp Shaoxing wine
• 1 tsp soy sauce
• salt and white pepper, to season
• sugar, to season

Instructions

1. In a large bowl, beat the eggs with the sesame oil and vegetable stock powder. Heat a generous drizzle of vegetable oil in a wok (or large frying pan) over high heat.

2. Add the eggs to the pan and stir until it reaches an omelette consistency. Push the eggs to the side, add a drizzle of oil to the pan, then add the garlic chives and bean sprouts. Toss and break up the cooked eggs a little.

3. Add the Shaoxing wine, soy sauce, salt and white pepper and toss to coat. Season with a pinch of sugar. Transfer to a serving dish and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Five in Fifteen

Watch the full episode here

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Watch the full episode here

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