A budget-friendly, quick, and delicious recipe using bean sprouts, eggs, and thinly sliced pork belly. This ultimate bean sprout and egg stir-fry is perfect not only for when you're on a tight budget but also for everyday meals. It's a fantastic dish that goes well with rice or as a snack.
Ingredients
Main Ingredients (2 servings)
- Bean Sprouts 1 bag
- Eggs 2
- Thinly Sliced Pork Belly 100g
Seasonings
- Vegetable Oil 2 tbsp
- Chinese Soup Paste (Shantan) 1 tsp
- Cooking Sake (Rice Wine) 1 tbsp
- Soy Sauce 1 tsp
- Black Pepper (to taste)
- Sesame Oil 1 tsp
Steps
- Take 1 bag of bean sprouts out of the bag and break them in half without using a knife.
- Heat 2 tbsp of vegetable oil in a frying pan.
- Beat 2 eggs, pour them into the frying pan, and stir-fry. Once lightly cooked and slightly firm, transfer them to a plate.
- Add 100g of thinly sliced pork belly to the frying pan and stir-fry until cooked through.
- Once the pork is cooked, add 1 bag of bean sprouts and stir-fry. Discard any water released from the bean sprouts. The key here is to stir-fry the bean sprouts just enough to maintain a slight crunch.
- Add 1 tsp of Chinese soup paste (Shantan), 1 tbsp of cooking sake (rice wine), and 1 tsp of soy sauce, and stir everything together.
- Return the stir-fried eggs to the frying pan and toss briefly to combine.
- Sprinkle with black pepper (to taste).
- Drizzle with 1 tsp of sesame oil for aroma.
- Serve on a plate. Enjoy!
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