Mixed Pork and Vegetable Stir-fry with Egg Crepe

Name: Mixed Pork and Vegetable Stir-fry with Egg Crepe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 150 g beaten egg; 150 g pork (cut into 3 cm long thin strips); 150 g bean sprouts (trim both ends and wash); 100 g spinach (pick clean, wash, and cut into 1-inch segments); 100 g soaked glass noodles (cooked); 3 g salt; 5 g cooking wine; 5 g ginger juice; 3 g MSG; 5 g shredded scallion; 10 g soy sauce; 125 g cooking oil

This classic Beijing home-style dish, traditionally prepared around the spring equinox, features an attractive presentation, a generous assortment of ingredients, and layered, rich flavors. It is most often served alongside spring pancakes.

25 min

Easy

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Mixed Pork and Vegetable Stir-fry with Egg Crepe

Ingredients

beaten egg 150 g

pork (cut into 3 cm long thin strips) 150 g

bean sprouts (trim both ends and wash) 150 g

spinach (pick clean, wash, and cut into 1-inch segments) 100 g

soaked glass noodles (cooked) 100 g

salt 3 g

cooking wine 5 g

ginger juice 5 g

MSG 3 g

shredded scallion 5 g

soy sauce 10 g

cooking oil 125 g

Instructions

Step 1

Cut the pork into 3 cm long thin strips, trim both ends off the bean sprouts and wash them, pick the spinach clean, wash it, and cut it into 1-inch segments, cook the soaked glass noodles and arrange them on a plate.