- 1 zucchini, about 10 ounces
- 1 cob of corn, decobbed
- 1/4 teaspoon sea salt
- 4 salted duck egg yolks, cooked
- 3 tablespoons cooking oil
Cut the zucchini into slices 1/4 inch thick. With a fork, mash the egg yolks.
Heat a wok over medium heat. Add a teaspoon of oil and stir-fry the zucchini until lightly browned, about 3 minutes; add the salt to taste. Remove and set aside.
Head the wok over medium heat. Add another teaspoon of oil and stir-fry the corn until the kernels are lightly charred, 3-4 minutes. Remove and set aside.
Keep the wok over medium heat. Add the remaining oil and the egg yolks and stir-fry for 20 or so seconds. The egg yolks will become frothy. Return the corn and zucchini to the wok and stir-fry until the corn and zucchini are covered with the egg yolk sauce. Serve hot or cold.