Egg and Pickled Chili Stir-fry (剁椒鸡蛋)
A classic dish from Hunan cuisine, egg and pickled chili stir-fry is a simple, exciting and delectable way to cook eggs.
Servings: 2
Ingredients
- 5 eggs
- 2 tablespoon water
- 2½ tablespoon neutral cooking oil, or lard divided
- 2 tablespoon pickled chili garlic sauce or to taste (see note 1)
- 1 tablespoon minced garlic
- 1 teaspoon fermented black beans optional (see note 2)
- 20 g fresh chili pepper cut into sections
Instructions
- Crack eggs into a bowl. Add water and beat until the yolk and white are fully combined.
- Heat up 2 tablespoons of oil in a wok/frying pan. Pour in the egg when the oil is very hot. Push around with a spatula to cook the egg evenly. Then break it into smaller pieces. Dish out as soon as no runny part is left.
- Add the remaining ½ tablespoon of oil to the wok/frying pan. Stir in pickled chili garlic sauce, garlic, and fermented black beans. Fry until fragrant.
- Put in the green chili and cooked egg. Stir fry for another 10 seconds to evenly distribute the ingredients. Dish out and serve immediately with steamed rice.
Notes
1. Pickled chili garlic sauce (Duo Jiao, 剁椒) can be made at home following my recipe. Otherwise, purchase it at Chinese/Asian stores. Pickled whole chili peppers can be used as a substitute (finely chop before using). The saltiness of shop-bought sauces may vary. Adjust the quantity if necessary.
2. Fermented black beans (Dou Chi, 豆豉) are nice to have but not compulsory. Shop-bought black bean sauce (e.g. Lao Gan Ma, 老干妈) can be used as a substitute.
Nutrition
Serving: 1serving | Calories: 304kcal
