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Hakka Eggs with Preserved Radish (菜脯炒蛋)

Recipe picture

  • Serves: 4
  • Time: 15 min
  • Date added: 2024-09-29

Description

This Stir-fried Eggs with Preserved Radish is a Hakka Chinese recipe, often served with rice porridge or congee along with other small dishes.

Ingredients

  • .33 cup chopped preserved radish (luóbo gān – 萝卜干)
  • 1 scallion finely chopped
  • 2 cloves garlic finely chopped
  • 4 large eggs beaten
  • .25 teaspoon ground white pepper
  • .5 teaspoon sesame oil
  • 3 tablespoons oil (divided)
  • .25 teaspoon sugar

Directions

  1. Rinse the preserved radish a couple times to wash away some of the excess salt. Taste it to make sure it’s not too salty for you. Drain for 5 minutes.
  2. Meanwhile, finely chop the scallions and garlic. Finely chop the preserved radish as well, after it has finished draining.
  3. Beat 4 eggs, along with the white pepper, sesame oil, and chopped scallion.
  4. Preheat your wok over medium heat until it’s smoking. Add in 1 tablespoon oil, along with the garlic, preserved radish, and sugar. Stir and cook for 1 minute over medium heat. Take care not to burn the garlic.
  5. Spread the radish roughly in a single layer over the wok, and add the remaining 2 tablespoons oil. Cover the preserved radish with beaten eggs. Use medium heat and cook the eggs until they are set but still tender. Serve with rice porridge.

Source

Woks of Life

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