Sichuan Egg and Chilli Bean Stir-Fry
ChineseChinese RecipesDesi eggsMedium
A Sichuan stir-fry of soft egg and fermented chilli beans with garlic and spring onions. Bold, savoury and deeply satisfying with rice.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 4 Desi eggs
- 2 tbsp fermented chilli bean paste (doubanjiang
- alternative: red chilli paste)
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 spring onions, chopped
- Salt to taste
Method
- Beat the eggs with a pinch of salt.
- Heat oil and fry the garlic and ginger for 30 seconds.
- Add the chilli bean paste and fry for 1 minute.
- Pour in the eggs and cook gently, folding once or twice.
- Add the soy sauce and sugar; cook 1 minute more.
- Top with spring onions and serve with rice.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)14 g
Fat (estimate)17 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Doubanjiang is salty and spicy — taste before adding extra salt and use half for children. Cook eggs fully. Contains egg and soy.