Sichuan Egg and Peanut Stir-Fry
ChineseChinese RecipesDesi eggsEasy
A Sichuan-style stir-fry of crunchy roasted peanuts and soft egg in a spicy-sweet glaze. A nutty, satisfying dish with rice or roti.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 Desi eggs
- 100g roasted peanuts
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- 1 tsp sugar
- 1 tsp vinegar
- 2 spring onions, chopped
- Salt to taste
Method
- Beat the eggs with a pinch of salt.
- Heat oil and scramble the eggs until just set; remove.
- Add the peanuts and fry for 1 minute.
- Add the soy sauce, chilli oil, sugar and vinegar.
- Return the eggs and toss gently for 1 minute.
- Top with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)16 g
Fat (estimate)22 g
Carbs (estimate)8 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. Keep the peanuts crunchy by adding them last. Not suitable for anyone with a peanut allergy — use roasted chana as an alternative. Cook eggs fully. Contains egg, peanut and soy.