Steps

1. Cut the roots of 1 bag (100g) of pea shoots, leaving the lower leaves intact. [Tip!] Cutting above the leaves encourages new sprouts to grow easily.
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2. Cut the trimmed pea shoots into easy-to-eat lengths.
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3. Heat a frying pan with 1/2 tbsp sesame oil.
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4. Add the pea shoots to the frying pan and stir-fry until softened. [Tip!] Stir-frying the pea shoots first reduces their grassy taste and cooks them evenly.
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5. Add 1 tsp oyster sauce and continue to stir-fry.
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6. Transfer the stir-fried pea shoots to a bowl and set aside.
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7. Crack 2 eggs into a separate bowl.
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8. Add 1 tsp Hondashi (Japanese dashi powder), 3 tbsp water, and 1 pinch sugar to the egg bowl and mix well.
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9. Reheat the frying pan with a small amount of oil.
   🕒 10:43
10. Pour the egg mixture into the frying pan, stir-frying until well browned and cooked through to make scrambled eggs. [Tip!] Cooking the eggs thoroughly until they have texture significantly improves their compatibility with pea shoots.
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11. Sprinkle Ajishio (seasoned salt) to taste over the scrambled eggs.
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12. Arrange the stir-fried pea shoots and scrambled eggs on a plate, and drizzle with chili oil to taste, if desired.
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