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quick egg stir-fry with peppers


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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Cost: $11.61 /serving


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Step 1

Beat the eggs with 1 teaspoon Shaoxing wine, white pepper powder, sesame oil, and ¼ teaspoon salt. Set aside.

Step 2

Heat a dry, clean wok over medium heat. Without adding any oil, dry fry the peppers for 3-5 minutes to blister and soften them. Transfer to a dish, and set aside.

Step 3

Increase the heat to high. Add 2 tablespoons of oil to coat the bottom of the wok. Immediately add the egg. Cook until the eggs are solid, yet still soft. Transfer to a dish (separate from the peppers).

Step 4

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Cook the garlic for 20 seconds. Stir in the peppers. Immediately add the light soy sauce, 1/8 teaspoon salt, and sugar. Stir and mix well.

Step 5

Quickly add the eggs, scallions, and 1 tablespoon Shaoxing wine. Increase the heat to high, and mix everything well. It doesn’t need to cook further at this stage—just stir to incorporate and let the flavors meld. Serve.

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