Stir-Fried Bean Sprouts with Egg Omelet
Ingredients
| Ingredient | Amount |
|---|---|
| Bean sprouts | 1 bowl (200g) |
| Eggs | 3, beaten |
| Green onions | 2 stalks, thinly sliced |
| Garlic | 2 cloves, minced |
| Shallots | 5, thinly sliced |
| Red chili peppers | 3, diagonally sliced |
| Oyster sauce | 2 tbsp |
| Sweet soy sauce | 2 tbsp |
| Ground pepper | 1/2 tsp |
| Sugar | To taste |
| Salt | To taste |
| Chicken bouillon powder | To taste |
Instructions
-
Prepare the Omelet: In a bowl, whisk the eggs with a pinch of salt and ground pepper. Heat a little oil in a pan and pour in the egg mixture, cooking until set. Remove from the pan and slice into long strips; set aside.
-
Sauté Aromatics: In the same pan, heat a bit more oil and sauté the sliced shallots, minced garlic, and red chili until fragrant.
-
-
Add Bean Sprouts and Seasonings: Toss in the bean sprouts and sliced green onions, followed by the previously prepared egg strips. Stir in the oyster sauce, sweet soy sauce, and adjust with sugar, salt, and chicken bouillon to taste.
-
Cook to Perfection: Stir-fry gently until the bean sprouts are just wilted yet still crunchy, ensuring they retain their texture.
-
Serve and Enjoy: Transfer to a serving dish and savor this deliciously vibrant stir-fry, perfect as a side or main dish!
