This simple recipe, ready in just 10 minutes, shows us the easiest way to enjoy fresh bean sprout stir fry with eggs, making a low-cost, flavorful, and nutritious balanced meal.
Did you know how simple it is to grow your own fresh mung bean sprouts at home using a milk carton? Check out this post to unlock your new bean sprouting skill.
EQUIPMENT
INGREDIENTS
- 2 cups of mung bean sprouts
- 3 large eggs
- 2 green onions (Washed and cut into the length of bean sprouts)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- ½ tsp sugar
- ¼ tsp salt (Before adding salt, taste the dish. If it’s already sufficiently salty, you might consider skipping the salt.)
INSTRUCTIONS
1. Rinse the bean sprouts thoroughly under cold running water. Drain them using a colander or salad spinner.
2. Crack the eggs into a bowl, and beat them until well mixed.
3. Heat 1 tablespoon of vegetable oil in a large frying pan/wok over medium heat.
4. Once the oil is hot, add the beaten eggs to the wok. Let them sit for a few seconds and then gently scramble them until half cooked (soft and slightly runny). Push the eggs to one side of the wok.
5. Quickly add the bean sprouts to the wok. Stir-fry the bean sprouts with eggs for about 2 minutes over medium heat.
6. Quickly add the green onions, soy sauce, and sugar to the wok. Toss everything well to combine. Add a pinch of salt or chili flakes to your taste if needed.
7. Transfer the bean sprot egg stir fry to a serving plate, serve hot.
Some Small Tips:
1. Bean sprouts cook quickly and you want to retain their crunch, so be careful not to overcook them.
2. For a softer texture in the eggs, consider stir-frying them separately from the bean sprouts. Begin by heating 1 tablespoon of vegetable oil in a pan, stirring the eggs until they’re halfway cooked – solid but still soft and slightly runny inside. Transfer the eggs to a plate. Next, add another tablespoon of oil to the pan and stir-fry the bean sprouts until they soften. Finally, pour the cooked eggs back to the pan, along with the remaining seasonings, tossing everything together with the bean sprouts.
3. This recipe serves as the perfect foundation to begin with. Feel free to enhance it according to your taste by adding ingredients like minced garlic, sesame oil, pepper flakes, or oyster sauce.
Bean Sprout Stir Fry with Eggs
Equipment
- 1 wok/large frying pan
Ingredients
- 2 cup mung bean sprouts
- 3 large eggs
- 2 green onions (Washed and cut into the length of bean sprouts)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- ½ tsp sugar
- ¼ tsp salt (Before adding salt, taste the dish. If it's already sufficiently salty, you might consider skipping the salt.)
Instructions
- Rinse the bean sprouts thoroughly under cold running water. Drain them using a colander or salad spinner.
- Crack the eggs into a bowl, and beat them until well mixed.
- Heat 1 tablespoon of vegetable oil in a large frying pan/wok over medium heat.
- Once the oil is hot, add the beaten eggs to the wok. Let them sit for a few seconds and then gently scramble them until half cooked (soft and slightly runny). Push the eggs to one side of the wok.
- Quickly add the bean sprouts to the wok. Stir-fry the bean sprouts with eggs for about 2 minutes over medium heat.
- Quickly add the green onions, soy sauce, and sugar to the wok. Toss everything well to combine. Add a pinch of salt or chili flakes to your taste if needed.
- Transfer the bean sprot egg stir fry to a serving plate, serve hot.
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