serves
2-4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Five in Fifteen
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 5 eggs
- 1 tsp sesame oil
- ½ tsp vegetable stock powder
- 3 tbsp vegetable oil
- 3 cups bean sprouts
- 1 bunch garlic chives, cut into 5 cm lengths
- 1 tbsp Shaoxing wine
- 1 tsp soy sauce
- salt and white pepper, to season
- sugar, to season
Instructions
1. In a large bowl, beat the eggs with the sesame oil and vegetable stock powder. Heat a generous drizzle of vegetable oil in a wok (or large frying pan) over high heat.
2. Add the eggs to the pan and stir until it reaches an omelette consistency. Push the eggs to the side, add a drizzle of oil to the pan, then add the garlic chives and bean sprouts. Toss and break up the cooked eggs a little.
3. Add the Shaoxing wine, soy sauce, salt and white pepper and toss to coat. Season with a pinch of sugar. Transfer to a serving dish and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Five in Fifteen
