Boiled Greens with Preserved Duck Eggs Recipe
Published:
Last Updated:
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.
Pick though the amaranth greens for the tough stalks. Wash and set aside.
-
2.
Peel the preserved duck eggs and cut the eggs into 8 segments each.
-
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.
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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