Northeastern Egg Sauce

March 23, 2025 10 Minutes Medium

Nutritional Information

460 kcal
Calories
13g
Protein
9g
Carbohydrates
37g
Fat
Recipe Cold Dishes
Northeastern Egg Sauce

This savory Fermented Soybean Egg Stir-Fry is a bold and flavorful dish that combines rich, umami-packed fermented soybean paste with fluffy scrambled eggs, aromatic garlic, and a hint of chili heat. The secret lies in the technique—breaking the eggs into tender, bite-sized pieces before blending them with the savory bean paste, creating a luscious, saucy texture. Fresh green peppers add a crisp contrast, while a touch of sugar balances the deep, fermented flavors. Quick and easy to make, this dish is perfect for a satisfying weeknight meal served over steamed rice. The slow simmering of the bean paste ensures a smooth, fragrant sauce that clings to every bite, making it an irresistible comfort food with a unique depth of flavor. Try it for a delicious twist on classic stir-fried eggs!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Mince the garlic and cut the chili into small pieces for later use. Prepare all the ingredients.
Step 1
2
Step 2
Mix the fermented soybean paste with a small amount of water.
Step 2
3
Step 3
Heat the wok, add two tablespoons of oil, and pour in the eggs.
Step 3
4
Step 4
When making egg sauce, the eggs should not be fried into a pancake shape like usual stir-fried eggs. Immediately use chopsticks to break them up into small pieces after pouring them in. Stir-fry them until they are scattered but not too broken, as over-breaking affects the texture.
Step 4
5
Step 5
When the eggs are half-coagulated, switch to low heat, add the fermented soybean paste, and continue stir-frying.
Step 5
6
Step 6
Add 2 small spoons of water to the fermented soybean paste, add a little sugar, and simmer over low heat for a few minutes. Stir-fry and mix evenly until the sauce and oil are integrated and the bean paste no longer has a bean smell.
Step 6
7
Step 7
Add the green peppers and stir-fry until fragrant.
Step 7
8
Step 8
Then add the garlic and stir-fry for a while. Turn off the heat and use the residual heat to stir-fry. Stop when the moisture in the fermented soybean paste is almost gone.
Step 8

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