Chinese Eggs with Soy Bean Sauce
Inspired by a recent trip to China, this Chinese egg dish with fermented bean paste is a quick, easy midweek dinner that’s savory and super tasty!
Servings: 3
Calories: 265kcal
Ingredients
For the sauce:
- 1½ tablespoons soybean sauce or hoisin sauce
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- ¼-⅓ cup water (depending on how hot your stove gets)
For the rest of the dish:
- 5 large eggs
- 1 teaspoon Shaoxing wine
- ¼ teaspoon white pepper
- 3 tablespoons neutral oil (such as canola, vegetable, or avocado oil; divided)
- ½ cup chopped pepper (such as spicy long hot peppers, anaheim or serrano pepper, or mild bell pepper)
- 1 scallion (chopped)
Instructions
- Prepare the sauce by combining the soybean sauce, sesame oil, light soy sauce, and water. Mix well and set it aside. Use more water if you have a relatively powerful high-BTU burner on your stove. Use less if your stove doesn’t get as hot.
- Beat the eggs with Shaoxing wine and white pepper for a couple of minutes to make sure they’re really well-mixed.
- Heat a wok over medium-high heat until it starts to smoke lightly. Add 2 tablespoons of oil to coat the bottom, and add the eggs. Cook until they are just barely cooked through, then remove immediately from the wok.
- Add the remaining tablespoon of oil to the wok (still over medium-high heat), and add the pepper and scallion. Cook for 30 seconds, and add the sauce. Bring to a boil. Add the cooked eggs and cook over high heat for 1-2 minutes, until the eggs and sauce combine and there is no visible liquid.
Nutrition
Calories: 265kcal | Carbohydrates: 6g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 273mg | Sodium: 571mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 2mg