Scrambled eggs with edamame
When using eggs in stir-fries, it is best to cook the eggs first, then place them in a separate container and combine them later for a more beautiful finish. Be careful not to overcook the eggs, as they will have a lumpy texture
How to make it
1
Crack the eggs into a bowl, add salt and beat well
2
Heat a frying pan with scallion oil over high heat and pour in the beaten eggs. Once they start to set, remove them to a separate bowl
3
Clean the frying pan with kitchen paper, add scallion oil and heat over high heat. Add the pork belly, chopped white onion, and ginger and stir-fry
4
When the pork belly releases oil, add the seasonings (A) and simmer until the liquid is reduced to about half its original volume
5
Add the edamame beans and once everything is mixed, add the eggs from [2] and stir-fry while breaking them up
6
Finish by drizzling sesame oil over the dish and removing from heat
7
Serve in a bowl and it's finished.
Ingredients for 2 people
-
- egg
- 2
-
- pork
- 30g
-
- edamame beans that have been parboiled and peeled.
- 30g
-
- salt
- A pinch
-
- Scallion oil
- 1 tablespoon
-
- White leek
- 3g
-
- ginger
- 2g
-
[A]
- Shaoxing wine
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chinese soup
- 50cc
-
- sugar
- 1 tablespoon
-
- White pepper
- A little
-
- For finishing sesame oil
- 1 tsp
[PR]
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