The Ubiquitous Egg Stir-Fry (Jidan Er Dun)
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
3-6
ingredients
- 2 -3 large tomatoes or 2 -3 large green bell peppers
- 4 -6 large eggs
- 2 diced scallions
- 1 teaspoon minced garlic
- black pepper
- salt
- 1 1⁄2 - 3 tablespoons peanut oil
- 1⁄2 1/2 cup vegetable stock or 1/2 cup water
directions
- Chop tomatoes or peppers coarsely, not the usual fine dice for stirfry.
- Heat oil in wok until sizzling.
- Add garlic and scallions, stirfry to bring out flavors.
- Add eggs all at once to center of wok, flip and slice with spatula and stirfry until almost done.
- Add tomato or bell peppers, salt. Use black pepper to taste / if desired – this works best with the tomatoes.
- Stir fry until tomatoes fully release water, or peppers are tenderized but not chewy.
- Add stock or water to desired consistency – this dish can be anything from soupy to totally dry.
- Serve over rice if soupy, with pancakes if dry.
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RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!