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Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)
This delicious dish combines tender eggs with soft wood ear mushrooms carrots and green bell peppers creating a balanced flavor profile that is both savory and slightly sweet. The sauce made from dark soy sauce oyster sauce rice vinegar and light soy sauce adds depth while cornstarch helps bind everything together for a smooth texture. […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)
| Ingredient | Amount |
|---|---|
| eggs | 3 as needed |
| wood ear mushrooms | a small handful |
| carrot | 1 as needed |
| green bell pepper | 1 as needed |
| 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 |
- eggs3 as needed
- wood ear mushroomsa small handful
- carrot1 as needed
- green bell pepper1 as needed
- scallion, ginger, and garlica small amount
- cornstarcha small amount
- dark soy saucea splash
- oyster sauceto taste
- rice vinegarto taste
- light soy sauceto taste
- doubanjiang (chili bean paste)to taste
- sugarto taste
Cooking StepsHow to cook Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs) step by step
-
Step 1Prepare the ingredients: soak wood ear mushrooms in advance and cut into thin strips; julienne the carrot and green bell pepper as well.
-
Step 2Make the sauce: mix cornstarch, sugar, a splash of dark soy sauce, oyster sauce, rice vinegar, light soy sauce, and water — stir until smooth.
-
Step 3Heat oil in a wok, scramble the eggs until just cooked, then remove and set aside.
-
Step 4Add scallion, ginger, and garlic to the wok and stir-fry until fragrant. Add doubanjiang and stir-fry until the red oil separates.
-
Step 5Add the prepared vegetables and stir-fry until just tender-crisp.
-
Step 6Return the scrambled eggs to the wok, pour in the sauce, and cook over high heat until the sauce thickens and coats everything evenly.
Yuxiang Eggs (Sichuan-Style Fish-Fragrant Eggs)
This delicious dish combines tender eggs with soft wood ear mushrooms carrots and green bell peppers creating a balanced flavor profile that is both savory and slightly sweet. The sauce made from dark soy sauce oyster sauce rice vinegar and light soy sauce adds depth while cornstarch helps bind everything together for a smooth texture. […]
Ingredients
- 3 as needed eggs
- a small handful wood ear mushrooms
- 1 as needed carrot
- 1 as needed 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
Instructions
-
Prepare the ingredients: soak wood ear mushrooms in advance and cut into thin strips; julienne the carrot and green bell pepper as well.
-
Make the sauce: mix cornstarch, sugar, a splash of dark soy sauce, oyster sauce, rice vinegar, light soy sauce, and water — stir until smooth.
-
Heat oil in a wok, scramble the eggs until just cooked, then remove and set aside.
-
Add scallion, ginger, and garlic to the wok and stir-fry until fragrant. Add doubanjiang and stir-fry until the red oil separates.
-
Add the prepared vegetables and stir-fry until just tender-crisp.
-
Return the scrambled eggs to the wok, pour in the sauce, and cook over high heat until the sauce thickens and coats everything evenly.
