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Hero shot of Garlic Chives and Egg Stir-fry with Bean Sprouts.
Garlic Chives and Egg Stir-fry with Bean Sprouts
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Garlic Chives and Egg Stir-fry with Bean Sprouts is a quick and easy dish, made by stir-frying garlic chives, bean sprouts, and eggs. The flavour is just soy sauce and salt with a couple of pinches of black pepper. The sesame oil used to stir-fry the ingredients adds a nutty flavour too.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main, Side
Cuisine: Japanese
Keyword: egg recipe, garlic chives recipe, stir-fry recipe
Serves: 2 as main
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 50g/1.8oz garlic chives cut into 4cm/1½” long strips (note 1)
  • 3 eggs beaten in a bowl
  • 200g/7.1oz bean sprouts
  • tbsp sesame oil
  • ¼-⅜ tsp salt (note 2)
  • 1 tsp soy sauce
  • 1-2 pinches of pepper
Instructions
  1. Put half of the sesame oil in a frying pan and heat over medium heat.

  2. Add the egg to the pan and mix quickly using cooking chopsticks or a fork as if you are making a scrambled egg.

  3. While the surface of the egg is still uncooked and slightly wet, transfer it to the bowl (note 3, see the step-by-step photo).

  4. Add the remaining sesame oil to the pan (heat is still medium heat).

  5. Add the bean sprouts and garlic chives to the pan and stir for a couple of minutes until the garlic chives change the colour to darker green and wilt.

  6. Return the egg to the pan, add salt and pepper and mix, breaking the egg into smaller pieces.

  7. Add soy sauce around the outer edge of the pan, then quickly mix into the stir-fry (note 4).

  8. Transfer to a serving plate and serve immediately.

Recipe Notes

1. You can cut garlic chives a bit shorter or longer. I cut them into a similar size to the bean sprouts. If you cut garlic chives into shorter strips, you will get a stronger garlic flavour, and if you cut them longer, you will get less garlic flavour.

2. I used ¼ teaspoon of salt but adjust the amount of salt depending on your palate.

3. You don’t want to cook the egg too much at this point since the egg is returned to the pan later and cooked further.

4. By putting the soy sauce directly onto the hot pan, the soy sauce gets burnt momentarily and produces a slightly charred flavour, which is delicious.

5. Nutrition per serving.

serving: 214g calories: 236kcal fat: 18g (28%) saturated fat: 3.9g (20%) trans fat: 0.0g polyunsaturated fat: 5.8g monounsaturated fat: 6.8g cholesterol: 279mg (93%) sodium: 550mg (23%) potassium: 340mg (10%) carbohydrates: 7.8g (3%) dietary fibre: 2.5g (10%) sugar: 4.9g protein: 14g vitamin a: 30% vitamin c: 46% calcium: 6.1% iron: 15%