Assorted Vegetable Stir-Fry
Korean-style vegetarian stir-fry with bean sprouts, spinach, glass noodles, and egg strips — vibrant in color, fragrant, and refreshing.
Ingredients
Bean sprouts (remove roots and shells, rinse clean, blanch briefly in boiling water)
200g
Spinach (wash clean, cut into 5 cm long segments, blanch briefly in boiling water)
100g
Glass noodles (soak in water until soft, cook through)
50g
Eggs (separate yolks and whites into two bowls, beat until fluffy, spread into thin omelets, cut into 5 cm long thin strips)
3
Soybean oil
75g
Sesame oil
15g
Salt
6g
Green onion (peel, wash, cut into 5 cm long segments)
5g
Sesame seeds (roasted)
10g
Instructions
1
Prepare the egg strips
Separate the egg yolks and whites into two bowls. Beat until fluffy and spread into thin omelets. Cut the yolk omelet and white omelet separately into 5 cm long thin strips.
2
Prepare the vegetables
Wash the spinach clean and cut into 5 cm long segments, then blanch briefly in boiling water. Remove the roots and shells from the bean sprouts, rinse clean, and blanch briefly in boiling water. Peel and wash the green onion, then cut into 5 cm long segments. Soak the glass noodles in water until soft, then cook through.
3
Stir-fry
Heat a wok over high heat and add the soybean oil. When the oil is about 60% hot, add the green onion segments and stir-fry until fragrant. Add the bean sprouts and stir-fry briefly. Add the glass noodles, spinach strips, egg white strips, egg yolk strips, and salt, and stir to combine. Drizzle with sesame oil, transfer to a plate, and serve.
