Egg and Mung Bean Sheet Stir-Fry Better Than Takeout
比饭店好吃的鸡蛋粉皮 · pan chinese cuisine
The author's tip: be generous with the oil. Step 2 ("optional") in the source appears to be an optional garnish shown in a photo only, so it can be skipped.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
egg鸡蛋
3.0 piece
1.0 piece
1.01 cup
salt盐
to taste
1.2 oz
1.48 oz
cilantro香菜
3.0 stalk
0.6 oz
Dried chiles干辣椒
2.0 piece
0.5 piece
1.0 whole
10.0 piece
5.0 piece
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prep the aromatics: mince the scallion, ginger, and garlic; cut the cilantro into sections; chop the dried chiles; cut the green pepper into chunks.
✅ Done when: All aromatics and vegetables are cut and ready within reach.
- 2
Step 2
Optional step shown in the source photo; it can be left out.
✅ Done when: This step is optional and can be skipped entirely.
- 3
Step 3
Soak the wood ear mushrooms until rehydrated, then wash them clean.
✅ Done when: The wood ears are fully softened and pliable, with no grit remaining.
- 4
Step 4
Crack the eggs into a bowl and beat them thoroughly.
✅ Done when: The eggs are fully combined into a uniform, smooth liquid with no streaks.
Heat oil in a wok, pour in the beaten eggs, and scramble them into large pieces.
✅ Done when: The eggs are set into large, golden curds and no longer runny.
- 6
Step 6
Large pieces of scrambled egg — set aside.
✅ Done when: The egg pieces are cooked through and set aside on a plate.
Heat a generous two large spoonfuls of oil in the wok. Add the Sichuan peppercorns and star anise and toast until fragrant, then add the dried chiles and minced scallion and ginger and stir-fry until aromatic.
✅ Done when: The spices sizzle and release a strong, toasty aroma.
Pour in a bowl of water and bring to a boil. Add 2 spoonfuls of light soy sauce, 1 spoonful of oyster sauce, and half a spoonful of salt.
✅ Done when: The seasoned liquid reaches a rolling boil.
- 9
Step 9
Add the wood ear mushrooms.
✅ Done when: The wood ears are submerged in the simmering broth.
Add the soaked mung bean sheets, simmer briefly, and stir until most of the liquid is gone, then add one spoonful of oyster sauce.
✅ Done when: The mung bean sheets are soft and translucent with only a little liquid left in the pan.
Return the scrambled eggs, stir to combine evenly, and add the green pepper.
✅ Done when: The eggs are evenly distributed and the green pepper is just incorporated.
Add the minced garlic and stir-fry evenly, then add the cilantro.
✅ Done when: The garlic is well mixed in and the cilantro is just wilted into the dish.
- 13
Step 13
Plate and serve.
✅ Done when: The dish is fully combined and ready to serve hot.
- 14
Step 14
Delicious enough to rival restaurant takeout.
✅ Done when: The finished dish tastes rich and savory, on par with a restaurant version.