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 Wash the bean sprouts well and
remove the roots. Drain.
- Beat the eggs. Heat 1 tbsp oil
in a wok, and pour in the egg.
Swirl the pan to make a very thin
pancake. Cook until dry, then
cut into shreds.
- Heat the remaining 3 tbsp oil
in a wok until the oil surface
ripples. Add the salt and bean
sprouts. Stir-fry for 2 to 3 minutes,
or until the bean sprouts change
colour. Add the chives and egg
shreds. Stir-fry briefly, add
the MSG, remove, and serve.
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