Quick Egg Stir-Fry with Peppers

5 from 11 votes

This Quick Egg Stir-fry with Peppers is perfect for when you’re looking for a fast, high-protein meal or side dish.

Prep Time10

Cook Time5

Total Time15

Course: Eggs

Cuisine: Chinese

Servings:

Calories: 186kcal

Author: Judy

4 large eggs
4 teaspoons Shaoxing wine
1/4 teaspoon white pepper powder
1/2 teaspoon sesame oil
1/4 + 1/8 teaspoon salt
8 ounces long hot green peppers (or your choice, de-seeded if desired and cut into bite-sized pieces)
3 tablespoons vegetable oil
2 cloves garlic (chopped)
1 tablespoon light soy sauce
1/8 teaspoon sugar
1 scallion (chopped)

Beat the eggs with 1 teaspoon Shaoxing wine, white pepper powder, sesame oil, and ¼ teaspoon salt. Set aside.
Heat a dry, clean wok over medium heat. Without adding any oil, dry fry the peppers for 3-5 minutes to blister and soften them. Transfer to a dish, and set aside.
Increase the heat to high. Add 2 tablespoons of oil to coat the bottom of the wok. Immediately add the egg. Cook until the eggs are solid, yet still soft. Transfer to a dish (separate from the peppers).
Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Cook the garlic for 20 seconds. Stir in the peppers. Immediately add the light soy sauce, 1/8 teaspoon salt, and sugar. Stir and mix well.
Quickly add the eggs, scallions, and 1 tablespoon Shaoxing wine. Increase the heat to high, and mix everything well. It doesn’t need to cook further at this stage—just stir to incorporate and let the flavors meld. Serve.