June-13-2023
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It is a quick and easy dish, stir-frying garlic chives, bean sprouts and eggs for no more than a few minutes. The flavor is just soy sauce and salt with a couple of pinches of black pepper.
There are two methods:
Scrambled egg method – in this method, egg is firstly cooked like a scrambled egg, leaving large chunks, then mixed into the stir-fried garlic chives strips.
Omelette method – garlic chives are chopped into small pieces and mixed with beaten eggs. Cook it the way you make a large pancake.
The quantity of each key ingredient needs to be well balanced
The ingredients consist of 3 key items, each of which play a significant role in this dish. The quantity of each key ingredient needs to be well balanced, so that you get a good amount of bright green and yellow among the bean sprouts. To give a nutty fragrance to the dish, I used sesame oil to stir-fry.
It is very quick and easy to make today’s dish. The only thing you need to be careful of is cooking the eggs in the first step. You need to stop cooking the eggs before they are cooked through. This is because the egg is cooked further after the vegetables are stir-fried.
* Heat sesame oil in a frying pan and cook the eggs.
* While the surface of the egg is still wet and uncooked, transfer the egg to the bowl.
* Add more sesame oil to the pan and stir-fry bean sprouts and garlic chives.
* Return the egg to the pan and continue to stir-fry, breaking the egg into smaller pieces.
* Add salt and pepper and mix.
* Add soy sauce around the outer edge of the pan, then mix well.
Garlic Chives and Egg Stir-fry with Bean Sprouts can be a light main dish or a side dish. Instead of serving a Western-style egg dish such as omelette or scrambled egg, why don’t you try Garlic Chives and Egg Stir-fry with Bean Sprouts for a change?
Recipe Notes
1. You can cut garlic chives a bit shorter or longer. I cut them into a similar size to the bean sprouts. If you cut garlic chives into shorter strips, you will get a stronger garlic flavour, and if you cut them longer, you will get less garlic flavour.
2. I used ¼ teaspoon of salt but adjust the amount of salt depending on your palate.
3. You don’t want to cook the egg too much at this point since the egg is returned to the pan later and cooked further.
4. By putting the soy sauce directly onto the hot pan, the soy sauce gets burnt momentarily and produces a slightly charred flavour, which is delicious.
5. Nutrition per serving.
serving: 214g calories: 236kcal fat: 18g (28%) saturated fat: 3.9g (20%) trans fat: 0.0g polyunsaturated fat: 5.8g monounsaturated fat: 6.8g cholesterol: 279mg (93%) sodium: 550mg (23%) potassium: 340mg (10%) carbohydrates: 7.8g (3%) dietary fibre: 2.5g (10%) sugar: 4.9g protein: 14g vitamin a: 30% vitamin c: 46% calcium: 6.1% iron: 15%