Zhejiang Egg and Bamboo Shoot Stir-Fry
ChineseChinese RecipesDesi eggsEasy
A fresh Zhejiang-style stir-fry of eggs with tender bamboo shoots, garlic and spring onions — light, crunchy and ready in minutes.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 eggs
- 1 cup bamboo shoots, sliced (tinned, drained)
- 2 cloves garlic, sliced
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp oil
Method
- Beat the eggs with salt and white pepper.
- Heat oil in a pan and scramble the eggs until just set, then remove.
- In the same pan, fry the garlic for 30 seconds.
- Add the bamboo shoots and stir-fry for 2 minutes.
- Return the eggs, add soy sauce and sugar, and toss gently.
- Garnish with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)5 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
Food safety: cook eggs until fully set. Allergens: egg, soy. Substitute: use French beans or cauliflower instead of bamboo shoots if tinned shoots are not available. Nutrition figures are estimates only, based on standard per-egg values.