Stir-Fried Mung Bean Sprouts with Chives
        （Beijing-North China Style ）

Ingredients ：
9 oz (250 g) mung bean sprouts
2 eggs
2 oz (60 ml) vegetable oil
2 tsp salt, or to taste
2 oz (50 g) chives, washed thoroughly, cut in 1 1/4 inch (3 cm) sections
1/4 MSG

Preparation：

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.