Omelette-Topped Mixed Pork and Vegetable Stir-Fry

Name: Omelette-Topped Mixed Pork and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 150 g beaten egg; 150 g pork; 100 g bean sprouts (trim ends, washed); 100 g spinach (picked clean, washed, cut into inch-long segments); 100 g vermicelli (soaked); 3 g salt; 5 g cooking wine; 5 g ginger juice; 3 g MSG; 5 g shredded scallion; 10 g soy sauce (original text miswritten as 'jiang oil'); 125 g oil

A beautifully presented stir-fry of mixed vegetables, rich in variety and flavor, served under a thin fried egg.

30 min

Easy

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Omelette-Topped Mixed Pork and Vegetable Stir-Fry

Ingredients

beaten egg 150 g

pork 150 g

bean sprouts (trim ends, washed) 100 g

spinach (picked clean, washed, cut into inch-long segments) 100 g

vermicelli (soaked) 100 g

salt 3 g

cooking wine 5 g

ginger juice 5 g

MSG 3 g

shredded scallion 5 g

soy sauce (original text miswritten as 'jiang oil') 10 g

oil 125 g

Instructions

Step 1

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

Step 2

Heat a wok with a small amount of base oil until hot, add the pork strips and stir-fry, then add the shredded scallion and stir-fry until fragrant. Add the bean sprouts and stir-fry over high heat, then stir in the soy sauce, salt, cooking wine, ginger juice, and MSG. Add the spinach and toss to combine, drizzle with a little clear oil, then pour the mixture over the vermicelli on the plate.