Mung Bean Sprout and Egg Stir-Fry recipe - ingredients, nutrition and when to eat it
This simple side dish comes together by quickly stir-frying mung bean sprouts and eggs over high heat.
This simple side dish comes together by quickly stir-frying mung bean sprouts and eggs over high heat. Crisp sprouts and tender eggs pair well with the savory richness of soy sauce and sesame oil. It's a light dinner or an easy dish to serve with rice.
Vegetables · 10 minutes to cook
Nutrition (per 223.5g serving): 163.3 kcal · protein 9.9g · carbohydrate 4.9g · fat 11.8g · sodium 476mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid cooking the sprouts for too long after adding them to keep them crisp.
Tips: Cook the eggs first and set them aside, then stir them in at the end for a tender texture.
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Ingredients (1 serving)
- Mung bean sprouts — 150 g
- Egg — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Ground black pepper — 0.1 tsp