Golden and Silver Egg with Seasonal Greens
Stir-fried salted and preserved eggs with seasonal vegetables in a golden sauce—light yet not greasy.
Ingredients
salted egg (separate the white and yolk; steam the yolk until cooked then dice; whisk the white until smooth)
1
century egg (rinsed and diced)
1
seasonal greens such as spinach or pea shoots (washed and cut into segments)
12 taels (600g)
garlic (lightly crushed)
4
Instructions
1
Prepare the ingredients
Separate the salted egg white and yolk. Steam the yolk for about 5 minutes until fully cooked, then dice it. Whisk the white until smooth and set aside. Rinse the century egg and dice it. Wash and cut the greens into segments. Lightly crush the garlic.
2
Stir-fry the greens
Heat oil in a wok, fry the garlic until fragrant, then add the greens and stir-fry over high heat until just wilted. Add seasonings and continue to stir-fry until the vegetables are cooked through. Remove, drain off excess liquid, and arrange the greens on a serving plate. Reserve the vegetable cooking liquid.
3
Make the sauce
Bring the reserved cooking liquid to a boil. Add the diced salted egg yolk and century egg. Finally, gently stir in the salted egg white, then immediately pour the mixture over the plated greens.
