Gallery

Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)

Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)

Name: Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 eggs; a small handful wood ear mushrooms; 1 carrot; 1 green bell pepper; a small amount scallion, ginger, and garlic; a small amount cornstarch; a splash dark soy sauce; to taste oyster sauce; to taste rice vinegar; to taste light soy sauce; to taste doubanjiang (chili bean paste); to taste sugar

Other★ Easy32min

Prep 12m ·
Cook 20m ·
2 Servings

IngredientsWhat you'll need for Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)

	Ingredient	Amount	Notes
	eggs	3
	wood ear mushrooms	a small handful
	carrot	1
	green bell pepper	1
	scallion, ginger, and garlic	a small amount
	cornstarch	a small amount
	dark soy sauce	a splash
	oyster sauce	to taste
	rice vinegar	to taste
	light soy sauce	to taste
	doubanjiang (chili bean paste)	to taste
	sugar	to taste

A delicious Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs) recipe.

Cooking StepsHow to cook Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs) step by step

Step 1 Detail

Prepare the ingredients: soak wood ear mushrooms in advance and cut into thin strips; julienne the carrot and green bell pepper as well.
Step 2 Detail

Make the sauce: mix cornstarch, sugar, a splash of dark soy sauce, oyster sauce, rice vinegar, light soy sauce, and water — stir until smooth.
Step 3 Detail

Heat oil in a wok, scramble the eggs until just cooked, then remove and set aside.
Step 4 Detail

Add scallion, ginger, and garlic to the wok and stir-fry until fragrant. Add doubanjiang and stir-fry until the red oil separates.
Step 5 Detail

Add the prepared vegetables and stir-fry until just tender-crisp.
Step 6 Detail

Return the scrambled eggs to the wok, pour in the sauce, and cook over high heat until the sauce thickens and coats everything evenly.