Vegetarian Stir-Fried Assorted Vegetables
A Korean-style vegetarian dish, stir-fried together with mung bean sprouts, spinach, glass noodles, and shredded egg, with bright, vibrant colors and a fresh, crisp, delicious taste.
Story
This vibrant Korean-style vegetarian stir-fry is a light, refreshing dish with a bright, colorful presentation and a crisp, clean flavor, perfect for a quick, wholesome plant-based meal.
Ingredients
mung bean sprouts (remove roots and husks, rinse clean, blanch in boiling water)
200g
spinach (pick clean, cut into 5cm long segments, blanch in boiling water)
100g
vermicelli (soak in water until soft, cook thoroughly)
50g
eggs (separate egg yolks and egg whites into two ceramic bowls, beat until foamy, spread into thin egg crepes, cut into 5cm long thin strips)
3 pieces
soybean oil
75g
sesame oil
15g
refined salt
6g
Chinese leek (peel, wash clean, cut into 5cm long segments)
5g
roasted sesame
10g
Instructions
1
Prepare egg shreds
Separate egg yolks and egg whites into two ceramic bowls, whip until foamy, spread each into a thin egg crepe, then cut the yolk crepe and white crepe into 5cm long fine shreds respectively
2
Prepare the vegetables
Pick clean and wash spinach, cut into 5cm long segments, blanch briefly in a pot of boiling water; pick off the roots and husks from mung bean sprouts, rinse clean, blanch briefly in a pot of boiling water; peel scallions, wash, cut into 5cm long segments; soak vermicelli in water to rehydrate, then cook until fully tender
3
Stir-fry
Heat a wok over high heat, add soybean oil; when the oil reaches 60% heat, add scallion segments and stir-fry until fragrant, then add mung bean sprouts, stir-fry a few times, then add rehydrated vermicelli, spinach segments, egg white shreds, egg yolk shreds and salt, stir to mix evenly, drizzle with sesame oil, transfer to a serving dish and serve
