Stir-Fried Vegetables with Salted Duck Egg Yolks Recipe


Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 4 servings

Rate & Comment


  • 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


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

  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. 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. 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.

Special equipment


This Recipe Appears In