5.0
(9)
Your folders
Your folders
Export 9 ingredients for grocery delivery
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.
Your folders
bettycrocker.com
Your folders
taste.com.au
4.3
(3)
10 minutes
Your folders
budgetbytes.com
5.0
(13)
10 minutes
Your folders
allrecipes.com
4.4
(370)
10 minutes
Your folders
allrecipes.com
4.1
(7)
10 minutes
Your folders
smartinthekitchen.com
15 minutes
Your folders
jamieoliver.com
16 minutes
Your folders
cooking.nytimes.com
5.0
(302)
Your folders
ediblecommunities.com
10 minutes
Your folders
eatingwell.com
Your folders
recipebox.com
Your folders
nishkitchen.com
5.0
(1)
10 minutes
Your folders
twoplaidaprons.com
5.0
(3)
5 minutes
Your folders
msshiandmrhe.com
5 minutes
Your folders
cheekykitchen.com
20 minutes
Your folders
gypsyplate.com
10 minutes
Your folders
amandascookin.com
5.0
(1)
10 minutes
Your folders
themodernproper.com
20 minutes
Your folders
thelastfoodblog.com
5.0
(21)
15 minutes