Yu-Shiang Scrambled Eggs (Fish-Fragrant Eggs)
下饭菜鱼香鸡蛋 · sichuan cuisine · Sichuan
Yu-xiang ('fish-fragrant') is a Sichuan flavor profile built on tangy, sweet, and savory notes despite containing no fish. This home-style version applies it to eggs and vegetables, making it a go-to rice accompaniment.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Nutrition & allergens
Contains:EggSoyWheat
Per serving (4 servings)
- Energy (kcal)
- 112.5(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- 3.7(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- 826.2(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.
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Scramble 3 eggs and set aside.
✅ Done when: The eggs are fully cooked with no runny liquid remaining.
Cut the carrot and green pepper into shreds. Add a little oil to the pan and stir-fry them until just slightly softened.
✅ Done when: The vegetable shreds are slightly softened but not limp.
- 3
Step 3
Shred the soaked shiitake mushrooms and wood ear mushrooms and set aside.
✅ Done when: All mushroom pieces are cut into even shreds and ready to use.
- 4
Step 4
Finely mince the scallion, ginger, and garlic and set aside.
✅ Done when: The aromatics are minced to an even, fine texture.
Make the sauce, the soul of this dish: combine 1 spoonful light soy sauce, 2 spoonfuls sugar, 2 spoonfuls vinegar, 1 spoonful oyster sauce, 1 spoonful ketchup, 1 small spoonful dry starch, and an appropriate amount of water; stir until smooth and set aside.
✅ Done when: The sauce is fully mixed with the starch and sugar completely dissolved.
Heat an appropriate amount of oil in the pan. When hot, add 1 spoonful Pixian doubanjiang (do not use too much), then add the minced scallion, ginger, and garlic and stir-fry until fragrant. Add a small piece of hot pot base and stir-fry until it melts completely, then add all the prepared ingredients.
✅ Done when: The hot pot base has fully melted and the aromatics are fragrant.
Stir-fry briefly, then add the prepared sauce and keep stir-frying. The seasonings are salty enough, so no extra salt is needed. If the sauce becomes too thick during cooking, add a little water. Once the carrot is softened, add a little chicken bouillon and sesame oil and remove from the heat.
✅ Done when: The carrot shreds are softened and everything is evenly coated in the sauce.
- 8
Step 8
Plate and serve this delicious, highly rice-friendly yu-shiang egg dish.
✅ Done when: The dish is plated and ready to serve.