Mixed Vegetables Covered with Egg
This classic Beijing home-style dish is popular around the Spring Equinox. Featuring an attractive presentation and a rich blend of ingredients and flavors, it is commonly served with spring pancakes.
Ingredients
Pork (cut into 3cm long thin strips)
150g
Bean sprouts (trim both ends, wash clean)
150g
Spinach (picked clean, washed, cut into 1-inch segments)
100g
Soaked vermicelli (cooked)
100g
Beaten egg
150g
Salt
3g
Cooking wine
5g
Ginger juice
5g
MSG
3g
Shredded scallion
5g
Soy sauce
10g
Cooking oil
125g
Instructions
1
Step 1
Cut the pork into 3cm long thin strips, trim both ends off the bean sprouts and wash them clean, pick the spinach clean, wash it and cut into 1-inch segments, cook the vermicelli and arrange it on a plate.
2
Step 2
Heat base oil in a pan until hot, add the pork strips and stir-fry, add shredded scallion and stir-fry until fragrant, add bean sprouts and stir-fry over high heat, pour in soy sauce, salt, cooking wine, ginger juice and MSG, add spinach and stir-fry, drizzle with a small amount of clear oil, then transfer out of the pan and serve on the vermicelli on the plate.
3
Step 3
Heat oil in another pan, fry the beaten egg until cooked, take it out and place it on top of the vegetables on the plate to serve.
