Scrambled Eggs with Bean Sprouts
This incredibly fast dish of scrambled eggs with bean sprouts can round out any Chinese meal, or serve as a quick meal in itself.
Servings: 4
Calories: 212kcal
Ingredients
- 6 large eggs
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon five spice powder
- 1 tablespoon cornstarch
- 2 tablespoona water
- 1 cup mung bean sprouts
- 1 scallion whites cut on a sharp angle into 1-inch pieces and greens chopped
- 3 tablespoons oil
Instructions
- In a large bowl, beat the eggs with the oyster sauce, salt, sugar, sesame oil, white pepper, and five spice powder.
- Combine the cornstarch and water into a slurry, and then beat it into the eggs. Stir in the bean sprouts and scallion whites.
- Heat the wok until smoking. Add the oil. Then add the egg mixture. As the egg sets, slowly stir to scramble, just until the eggs are cooked through. Plate and sprinkle with the scallion greens. Serve.
Nutrition
Calories: 212kcal | Carbohydrates: 5g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 448mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg