Stir-fried egg with green pepper
Chinese Cooking Demystified · ♥ 6.8K likes · 181.2K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g green pepper
Cut the stem off the peppers, halve, remove the seeds and pith, and cut at an angle into half-centimetre strips.
- 5 whole eggs
- ½ tsp salt
- ¼ tsp sugar
- ¼ tsp white pepper
- 1 tsp liaojiu aka Shaoxing wine
Whisk the eggs until big bubbles form; season with salt, sugar, white pepper, Shaoxing wine and toasted sesame oil and whisk again.
- 1 tsp toasted sesame oil
Toast the pepper in a dry, very hot wok on high about 3 minutes until blistered; shut off the heat and keep stir-frying a minute to cool; spread on a plate.
- 1½ tbsp oil
Rinse and dry the wok; longyau: heat until piping hot, shut off the heat, add about 1.5 tbsp oil and swirl.
On high, pour in the egg so the edges puff, then turn to medium-low and swirl the wok to spread it; when a third is still liquid, sprinkle the pepper over evenly.
- 1 tsp soy sauce
- MSG
When no liquid egg remains, cut into several pieces and flip; on high add the soy sauce and a small sprinkle of MSG, mix gently and serve.