Stir-Fried Assorted Vegetables

Name: Stir-Fried Assorted Vegetables
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 200 g mung bean sprouts; 100 g spinach (washed, cut into 5 cm segments, blanched in boiling water); 50 g cellophane noodles; 3 eggs (yolks and whites separated into two bowls, whisked to foam, pan-fried into thin crepes, and cut into 5 cm strips); 75 g soybean oil; 15 g sesame oil; 6 g fine salt; 5 g scallion; 10 g roasted sesame seeds

A Korean-inspired vegetarian dish featuring stir-fried mung bean sprouts, spinach, glass noodles, and shredded egg. Bright in color, fragrant, and refreshing.

40 min

Easy

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Ingredients

mung bean sprouts 200 g

spinach (washed, cut into 5 cm segments, blanched in boiling water) 100 g

cellophane noodles 50 g

eggs (yolks and whites separated into two bowls, whisked to foam, pan-fried into thin crepes, and cut into 5 cm strips) 3

soybean oil 75 g

sesame oil 15 g

fine salt 6 g

scallion 5 g

roasted sesame seeds 10 g

Instructions

Prepare the egg strips

Separate the egg yolks and egg whites into two ceramic bowls. Whisk each until foamy, pan-fry into thin egg crepes, then cut both the yolk crepe and the egg-white crepe into 5 cm long thin strips.

Prepare the vegetables

Wash the spinach thoroughly, cut it into 5 cm long segments, and blanch in a pot of boiling water; (preparation of the mung bean sprouts is not fully shown in the original text).