Mung Bean Sprouts with Shredded Egg Crepe
Light, fragrant, and refreshingly crisp, this is an ideal summer dish.
Ingredients
mung bean sprouts
500 g
eggs
2-3
peanut oil
15 g
soy sauce
to taste
fine salt
a pinch
MSG
a pinch
sesame oil
a pinch
Instructions
1
Step 1
Remove the roots from the mung bean sprouts and wash them. Blanch briefly in boiling water, drain well, and place in a serving dish.
2
Step 2
Crack the eggs into a bowl and beat into a smooth mixture. Pour into a preheated pan with a little oil to make a thin egg crepe (use only a small amount of oil), tilting and rotating the pan as you pour so the egg spreads evenly over the surface. Cut the egg crepe into thin strips and add them to the dish with the mung bean sprouts.
3
Step 3
Add the soy sauce, salt, MSG, and sesame oil to the dish. Adjust the seasoning to taste, mix well, and serve.
