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Northeast Chinese Egg Sauce with Green Pepper — finished dish, ready to serve.

Northeast Chinese Egg Sauce with Green Pepper (Dongbei Jidan Jiang)

东北鸡蛋酱 · northern cuisine · Northeast

15 min total10 min cooking4 stepssavoryumami

This is a nostalgic homestyle sauce from Northeast China, often remembered from school days. It comes together in minutes and is traditionally spooned over steamed rice.

Yuki Tanaka's profile photoYuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.

Nutrition & allergens

Contains:EggSoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
92.4(Main ingredients only; seasoning not counted)
Protein (g)
7.7(Main ingredients only; seasoning not counted)
Fat (g)
4.4(Main ingredients only; seasoning not counted)
Carbs (g)
5.7(Main ingredients only; seasoning not counted)
Sodium (mg)
436.5(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Egg ingredient identification photo

    egg鸡蛋

    4.0 piece

  • Green bell pepper ingredient identification photo

    Green pepper青椒

    1.0 piece — cut into small pieces

  • soybean paste (yellow soybean paste) ingredient

    soybean paste (yellow soybean paste)黄豆酱

    0.19 cup

  • Granulated sugar ingredient identification photo

    sugar糖

    0.21 oz

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    0.3 oz

  • Dark soy sauce ingredient identification photo

    dark soy sauce老抽

    0.03 cup

  • Water ingredient identification photo

    water水

    0.51 cup

Techniques you'll use

  • Pan-frying (jian) ↗

    Sear food in a shallow layer of oil, one side at a time.

  • Stir-frying ↗

    Cook small pieces in stages, then bring them together while their textures are distinct.

Steps

  1. 1

    Step 1

    Northeast Chinese Egg Sauce with Green Pepper — step 1 visual checkpoint.

    Mix the sauce ahead of time: combine the soybean paste, sugar, light soy sauce, dark soy sauce, and water. Taste and adjust the saltiness to your liking.

    ✅ Done when: The sauce is smooth and uniform, with no visible lumps of paste remaining.

  2. 2

    Step 2

    Pan-frying (jian) ↗
    Northeast Chinese Egg Sauce with Green Pepper — step 2 visual checkpoint.

    Beat the eggs, then scramble them in a pan until about halfway set.

    ✅ Done when: The eggs are mostly set but still soft and slightly wet in the center.

  3. 3

    Step 3

    Northeast Chinese Egg Sauce with Green Pepper — step 3 visual checkpoint.

    Pour the prepared sauce mixture over the eggs.

    ✅ Done when: All the eggs are evenly coated with the sauce.

  4. 4

    Step 4

    High heatStir-frying ↗
    Northeast Chinese Egg Sauce with Green Pepper — step 4 visual checkpoint.

    Add the chopped green pepper and stir-fry until just cooked through, then raise the heat and reduce the sauce until thick.

    ✅ Done when: The green pepper is tender-crisp and the sauce has thickened and clings to the eggs.