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Boiled Greens with Preserved Duck Eggs Recipe

Seriously Asian

Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.

Chichi Wang
Boiled Greens with Preserved Duck Eggs Recipe

Adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop.

  • Yield:four as a side dish
  • Active time: 20 minutes
  • Total time:20 minutes

Ingredients

  • 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

Directions

  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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