Stir-Fried Mixed Vegetables with Pork and Egg Pancake
Shredded pork, chives, bean sprouts, spinach, and glass noodles are stir-fried together, topped with an egg crepe, and commonly served with thin wheat pancakes.
Ingredients
lean pork shreds
100 g
spring chives or yellow chives (picked, washed, cut into 3 cm segments)
75 g
bean sprouts (ends pinched off)
250 g
eggs (beaten)
2
tender spinach hearts (picked, washed, cut into 8 cm segments, blanched)
150 g
vermicelli noodles (soaked in water, chopped slightly with a knife)
100 g
minced scallion and ginger
15 g
cooking wine
15 g
fine salt
7 g
MSG
3 g
vinegar
3 g
peanut oil
50 g
Sichuan pepper oil
25 g
sesame oil
50 g
Instructions
1
Preparation
Pick and wash the spring chives, then cut them into 3 cm segments. Chop the soaked vermicelli noodles slightly with a knife. Beat the eggs together with a pinch of salt and a little of the minced scallion and ginger. Pick and wash the spinach, then cut it into 8 cm segments. Bring a pot of water to a boil and blanch the spinach briefly.
2
Stir-fry Pork and Spinach
Heat a wok, add the peanut oil, and fry the remaining scallion and ginger until fragrant. Add the pork shreds and stir-fry until they turn pale pink. Splash in the cooking wine and a little water. Add the salt, then add the blanched spinach and the vermicelli and stir-fry together.
3
Stir-fry the Mixed Vegetables
Heat a separate wok with a little of the Sichuan pepper oil, add the bean sprouts, and stir-fry over high heat. Add salt and an appropriate amount of vinegar to remove the raw bean flavor. Add the chives and continue stir-frying quickly until evenly mixed. Pour in the pork, spinach, and vermicelli mixture, add the MSG, and stir-fry until evenly combined. Transfer the finished mixed vegetables to a serving plate.
4
Make the Egg Pancake
Heat a wok with the sesame oil. When hot, pour in the beaten egg mixture and spread it into a thin pancake. Pan-fry both sides until golden, then lay the pancake over the mixed vegetables to complete the dish.
