Chinese Eggs with Soy Bean Sauce

Inspired by a recent trip to China, this Chinese egg dish with fermented bean paste is a quick, easy midweek dinner that’s savory and super tasty!

Prep Time5

Cook Time5

Total Time10

Course: Eggs

Cuisine: Chinese

Servings:

Calories: 265kcal

Author: Judy

Ingredients

For the sauce:

1½ tablespoons soybean sauce or hoisin sauce
½ teaspoon sesame oil
1 tablespoon light soy sauce
¼-⅓ cup water (depending on how hot your stove gets)

For the rest of the dish:

5 large eggs
1 teaspoon Shaoxing wine
¼ teaspoon white pepper
3 tablespoons neutral oil (such as canola, vegetable, or avocado oil; divided)
½ cup chopped pepper (such as spicy long hot peppers, anaheim or serrano pepper, or mild bell pepper)
1 scallion (chopped)

US Customary - Metric

Instructions

Prepare the sauce by combining the soybean sauce, sesame oil, light soy sauce, and water. Mix well and set it aside. Use more water if you have a relatively powerful high-BTU burner on your stove. Use less if your stove doesn’t get as hot.
Beat the eggs with Shaoxing wine and white pepper for a couple of minutes to make sure they’re really well-mixed.
Heat a wok over medium-high heat until it starts to smoke lightly. Add 2 tablespoons of oil to coat the bottom, and add the eggs. Cook until they are just barely cooked through, then remove immediately from the wok.
Add the remaining tablespoon of oil to the wok (still over medium-high heat), and add the pepper and scallion. Cook for 30 seconds, and add the sauce. Bring to a boil. Add the cooked eggs and cook over high heat for 1-2 minutes, until the eggs and sauce combine and there is no visible liquid.

Nutrition

Chinese Eggs with Soy Bean Sauce by The Woks of Life. 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