Stir-Fried Eggs with Crown Daisy and Soybean Paste
茼蒿酱炒鸡蛋 · pan chinese cuisine
This is a rustic Chinese home dish that pairs mild, slightly bitter crown daisy greens with fluffy pan-fried eggs and a salty fermented soybean paste. The stems and leaves are cooked in stages so both turn out tender.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:Egg
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
as needed
egg鸡蛋
3.0 piece
Chinese yellow soybean paste大酱
0.74 oz
garlic大蒜
2.0 clove
Dried chiles干辣椒
as needed
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.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
Steps
- 1
Step 1
Mince 2 cloves of garlic. Rinse the crown daisy, cut it into sections, and set the stems and leaves aside separately. Have 3 eggs ready.
✅ Done when: Garlic is finely minced and the crown daisy is cut into even sections with stems and leaves in separate piles.
Heat oil in a pan and fry the eggs, then slide them out of the pan and set aside.
✅ Done when: The eggs are fully cooked and set, and have been removed from the pan.
Add more oil to the pan and stir-fry the crown daisy stems; once they change color, add the leaves.
✅ Done when: The stems have changed color and the leaves have been added to the pan.
- 4
Step 4
When the greens turn a bright emerald green and soften, remove them from the pan.
✅ Done when: The greens are vividly green and wilted-tender, and are plated.
Heat oil in the pan and sizzle the minced garlic and dried chili segments until fragrant, then add 1 tablespoon of soybean paste and fry until the sauce smells toasty.
✅ Done when: The garlic and chilies are fragrant and the paste gives off a cooked, aromatic sauce smell.
Return all the cooked ingredients to the pan and toss evenly. Add salt to taste if needed — the paste is already quite salty.
✅ Done when: Everything is evenly coated with the sauce and heated through.
- 7
Step 7
Serve — this dish is especially delicious with steamed rice.
✅ Done when: The dish is plated and ready to eat with rice.