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Seriously Asian

Stir-Fried Vegetables with Salted Duck Egg Yolks

Stir-Fried Vegetables with Salted Duck Egg Yolks

Stir-Fried Vegetables with Salted Duck Egg Yolks

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About This Recipe

Yield:4 as a side dish
Active time:30 minutes
Total time:30 minutes
Special equipment:Wok
This recipe appears in: Seriously Asian: Salted Duck Egg

Ingredients

  • 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

Procedures

  1. 1

    Cut the zucchini into slices 1/4 inch thick. With a fork, mash the egg yolks.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

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