Three Non-Stick
A golden, sweet yet light Beijing-style dish: egg yolks are combined with mung bean flour and sugar, then continuously stirred and fried in lard until smooth and non-stick to the pan.
Ingredients
egg yolks (beaten)
to taste
white sugar
to taste
mung bean flour
to taste
rendered lard
to taste
water
to taste
sesame oil
a pinch
Instructions
1
Prepare the egg batter
Beat the egg yolks until smooth, then add the white sugar, mung bean flour, and water, and stir until well combined.
2
Stir-fry
Place a wok over the heat, add the rendered lard, and heat until about 50% hot. Pour in the prepared egg yolk mixture and, while continuously stirring with an iron ladle, keep adding a small amount of oil from time to time to prevent sticking. Stir-fry nonstop for more than ten minutes, until the egg yolk and lard become fully blended together. Transfer to a plate and serve.
