Yu Xiang Scrambled Eggs

Name: Yu Xiang Scrambled Eggs
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Ingredients: 5 fresh eggs; 20 g shredded scallion and ginger; 100 g baby spinach; 4 g soy sauce; 1 g refined salt; 10 g white sugar; 10 g rice vinegar; 10 g Shaoxing wine; 1 g MSG; 10 g sesame oil; 100 g refined vegetable oil; 30 g pork bone broth; 10 g doubanjiang

A classic Zhejiang dish, this fish-fragrant stir-fried eggs pairs vibrant green vegetables with golden, fresh and tender egg that has a crisp, refreshing texture and a distinct savory fish flavor.

12 min

Easy

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Ingredients

fresh eggs 5

shredded scallion and ginger 20 g

baby spinach 100 g

soy sauce 4 g

refined salt 1 g

white sugar 10 g

rice vinegar 10 g

Shaoxing wine 10 g

MSG 1 g

sesame oil 10 g

refined vegetable oil 100 g

pork bone broth 30 g

doubanjiang 10 g

Instructions

Step 1

Cut baby spinach into sections and set aside.

Step 2

In a small bowl, combine Shaoxing wine, soy sauce, salt, white sugar, rice vinegar, MSG, and pork bone broth to make the sauce, then set aside.

Step 3

Place the wok over high heat and heat up, add 75g of refined vegetable oil. When the oil reaches 30-40% of its smoking point, crack the eggs and beat them, then pour into the wok. Stir continuously with a spoon, and when the eggs form small curds, pour off the excess red oil. Next, briefly stir-fry the spinach sections, add the scrambled eggs back to the wok, immediately pour in the pre-made sauce, mix evenly, drizzle with sesame oil, and serve.