Northeastern Egg Sauce
Cold Dishes

Northeastern Egg Sauce

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Northeastern Egg Sauce

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • eggs 2 large
The aromatics
  • green peppers 100g (about 1/2 bell pepper)
The sauce & seasonings
  • fermented soybean paste 2 tbsp
  • garlic 2 cloves
  • chili 1 small piece
  • oil 2 tbsp
  • sugar 1 tsp

menu_book Directions

1
Step 1
Step 1
Mince the garlic and cut the chili into small pieces for later use. Prepare all the ingredients.
2
Step 2
Step 2
Mix the fermented soybean paste with a small amount of water.
3
Step 3
Step 3
Heat the wok, add two tablespoons of oil, and pour in the eggs.
4
Step 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.
5
Step 5
Step 5
When the eggs are half-coagulated, switch to low heat, add the fermented soybean paste, and continue stir-frying.
6
Step 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.
7
Step 7
Step 7
Add the green peppers and stir-fry until fragrant.
8
Step 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.

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