Boiled Greens with Preserved Duck Eggs

Adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop.

Boiled Greens with Preserved Duck Eggs

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About This Recipe

Yield:four as a side dish
Active time:20 minutes
Total time:20 minutes
Special equipment:wok


  • 8 ounces amaranth greens (or 16 ounces spinach)
  • 2 preserved duck eggs
  • 1 cup stock or water
  • 4 garlic cloves, smashed
  • 2 tablespoons cooking oil


  1. 1

    Pick though the amaranth greens for the tough stalks. Wash and set aside.

  2. 2

    Peel the preserved duck eggs and cut the eggs into 8 segments each.

  3. 3

    Heat the wok over high heat. Add the oil and garlic and stir-fry until the garlic begins to brown. Add the amaranth greens and stir-fry until the leaves are wilted and the stalks are tender.

  4. 4

    Add the stock or water and bring to a boil. Add the eggs and boil for a minute until just beated through, adding salt to taste. Serve in a bowl.

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