Stir-fried Mixed Vegetables (for Jianbing Wraps)

Cooking StepsHow to cook Stir-fried Mixed Vegetables (for Jianbing Wraps) step by step

Cooking Process

1. Step 1 Detail

   Prepare the glass noodles — the key to preventing sticking: Soak the sweet potato noodles in boiling water until soft with no hard core, but no longer than 1 hour (they will turn mushy). Rinse in cold water and cut into shorter lengths. Drain well, then toss with a splash of dark soy sauce for color and a drizzle of cooking oil to prevent clumping in the pan.

2. Step 2 Detail

   Prep the vegetables and sauce: Mung bean sprouts are the main ingredient. Use half as many noodles as sprouts, an equal amount of Chinese chives as noodles, and the least amount of egg. Mix the sauce: a pinch of salt, ½ tbsp light soy sauce, and 2 tbsp Chinese black vinegar.

3. Step 3 Detail

   Scramble the eggs (the secret to non-stick with less oil): Heat a wok until very hot — flick water onto the surface and the droplets should dance like little steel balls without evaporating. Turn off the heat, add a small amount of oil, then pour in the beaten eggs. The residual heat will cook the eggs without sticking, and you’ll get a nice lightly charred aroma. Set the scrambled eggs aside.

4. Step 4 Detail

   Stir-fry the mixed vegetables: Heat oil in the wok and sauté the chopped scallions until fragrant. Add the mung bean sprouts and give them a couple of quick tosses, then turn off the heat. Add the prepared glass noodles and immediately pour the sauce over everything. Turn the heat back on — the sprouts will release moisture, which is perfect for cooking the noodles. When the sprouts turn translucent, they’re done.

5. Step 5 Detail

   Add the Chinese chives and return the eggs: Add the chives and toss for a few seconds. Return the scrambled eggs to the wok and toss everything together. Serve immediately.