· 3 cups (about 5 1/2 ounces) mung bean sprouts
· 1 1/2 cups (about 2 ounces) Gow Wong
· 2 medium eggs, lightly beaten
· 3 tablespoons oil for stir-frying
· 1 tablespoon minced ginger
· 2 teaspoons light soy sauce
· 1/2 teaspoon sugar
Wash and drain the mung bean sprouts. Wash and drain the Gow Wong, and cut into strips about the same length as the bean sprouts. In a small bowl, lightly beat the eggs, adding 1/4 teaspoon salt and a bit of pepper if desired. Set aside.
Add 1 tablespoon oil to a preheated wok. Add the beaten eggs, swirling so that they cover the bottom of the pan. Turn over once. Cut the egg into thin strips and set aside. Clean out the wok.
Add 2 tablespoons oil, drizzling down the sides of the wok. When the oil is hot, add the minced ginger and stir briefly until aromatic (about 15 seconds). Add the mung bean sprouts and stir-fry until they change color (about 1 minute), then add the Gow Wong, soy sauce and sugar.
Stir-fry for about another 1 - 2 minutes, until the Gow Wong have just turned limp, taking care not to overcook the bean sprouts. Top the dish with the egg strips and serve hot.