TtoE garlic sprouts with eggs

Green veggie prices are soaring at my neighborhood supermarket, but there are some cheap and delicious items. I picked up a bundle of ニンニクの芽 ninnikunome. These are garlic sprouts, shoots that grow from the top of a garlic bulb. At first I didn't know what I was looking at as garlic sprouts in North America are curly while the Japanese version are straight. A bundle of three priced at 70 yen is sufficient for a stir fry side dish with eggs.

There are various recipes for this simple dish and though it is a two-step process, it's quick to prepare.

In a fry pan with a dollop of vegetable oil, scramble two eggs on high heat and set aside. Cut the garlic sprouts into 2.5 cm lengths and stir fry them with grated ginger. Fry them until they start to glisten and brown. Add a tablespoon each of soy sauce and oyster sauce and return the scrambled eggs to the pan.

Yes, the garlic is pungent. The dish also has two great textures with the fluffy eggs and tender and slightly crunchy garlic sprouts. I added the dish as a side in my bento box.

Do you cook garlic sprouts? How do you prepare them?