Stir-fried Taiwan Vegetables (Stir-fried Mixed Vegetables)

Name: Stir-fried Taiwan Vegetables (Stir-fried Mixed Vegetables)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Chinese
Ingredients: 100 g Lean pork shreds; 75 g Spring chives or yellow chives (picked, washed, cut into 3 cm segments); 250 g Bean sprouts with tails pinched off; 150 g Tender spinach hearts (picked, washed, cut into 8 cm segments, blanched); 100 g Mung bean vermicelli (soaked until soft, lightly chopped); 2 Eggs (beaten); 3 g MSG; 50 g Sesame oil; 15 g Cooking wine; 25 g Sichuan pepper oil; 3 g Vinegar; 7 g Fine salt; 50 g Peanut oil; 15 g Minced scallion and ginger

This classic northern Chinese seasonal stir-fry combines shredded pork, bean sprouts, chives, spinach, and glass noodles, topped with a thin pan-fried egg crepe. It is traditionally eaten wrapped in spring pancakes.

32 min

Easy

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Stir-fried Taiwan Vegetables (Stir-fried Mixed Vegetables)

Ingredients

Lean pork shreds 100 g

Spring chives or yellow chives (picked, washed, cut into 3 cm segments) 75 g

Bean sprouts with tails pinched off 250 g

Tender spinach hearts (picked, washed, cut into 8 cm segments, blanched) 150 g

Mung bean vermicelli (soaked until soft, lightly chopped) 100 g

Eggs (beaten) 2

MSG 3 g

Sesame oil 50 g

Cooking wine 15 g

Sichuan pepper oil 25 g

Vinegar 3 g

Fine salt 7 g

Peanut oil 50 g

Minced scallion and ginger 15 g

Instructions

Ingredient Preparation

Pick and wash the spring chives, then cut them into 3 cm segments. Soak the vermicelli until soft and chop it lightly with a knife. Beat the eggs and stir in salt to taste plus a pinch of minced scallion and ginger. Pick and wash the spinach, cut it into 8 cm segments, and blanch in boiling water.

Stir-fry the Pork with Mix-ins

Heat a wok, add the peanut oil, and drop in the scallion and ginger to release their aroma. Immediately add the pork shreds and stir-fry until they turn pink-white. Splash in the cooking wine, drizzle in a little water, add salt, then add the spinach and vermicelli and stir-fry together.

Stir-fry the Mixed Vegetables

Heat another wok with a little Sichuan pepper oil, add the bean sprouts, and stir-fry briskly over high heat. Add salt and vinegar to taste to remove any raw bean flavor. Pour in the chives and continue fast stir-frying until evenly mixed, then add the pork shreds and vermicelli, sprinkle in the MSG, toss well, and the mixed vegetables are done. Transfer to a serving plate.

Make the Egg Pancake Cover

Heat a wok, add the sesame oil, and when hot pour in the beaten egg to spread into a thin pancake. Fry both sides until golden yellow, then place the egg pancake on top of the mixed vegetables to finish.