Chao He Cai (Stir-Fried Bean Sprouts, Vermicelli, Egg and Pork)
A classic Beijing home-style dish, bean sprouts, chives, eggs and vermicelli stir-fried together, with rich textures and appealing colors. Quick, easy, and perfect with rice.
Ingredients
12 items- Bean sprouts 200 g
- Chives 50 g
- Vermicelli (mung bean noodles) 50 g
- Eggs 2
- Pork tenderloin 50 g
- Scallion 1 segment
- Ginger 1 slice
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Salt to taste
- White pepper a pinch
- Cooking oil 3 tbsp
Nutrition
Steps （6 steps）
Trim bean sprouts, cut chives into 4 cm lengths, soak vermicelli in warm water until soft then cut; shred pork and marinate with Shaoxing wine and cornstarch for 5 minutes; beat eggs; mince scallion and ginger.
Heat a wok over medium heat, add 1 tbsp oil and swirl to coat. Turn to high heat, when oil is hot, pour in eggs, quickly stir-fry until just set but still tender (about 20 sec). Transfer out.
Add another 1 tbsp oil to wok over high heat, add shredded pork and quickly stir-fry until it turns white (about 30 sec). Transfer out.
Add remaining 1 tbsp oil, over high heat, add scallion and ginger, stir until fragrant (10 sec). Add bean sprouts and quickly stir-fry until softened (about 1 min).
Add soaked vermicelli, light soy sauce, dark soy sauce, salt, and white pepper. Stir-fry to combine, allowing noodles to absorb the sauce (about 1 min).
Return eggs and pork to the wok, add chives, stir-fry vigorously over high heat for about 30 seconds until chives wilt. Immediately remove from heat and serve.
Tips
Keep high heat throughout for quick stir-frying to prevent vegetables from releasing water. Soak vermicelli ahead but drain well. Can omit pork for a vegetarian version.
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