scrambled eggs with pickled mustard

How to Make Stir-Fried Preserved Eggs with Pickled Mustard Greens

Stir-fried preserved eggs with pickled mustard greens (榨菜炒鸡蛋) is a quick, flavorful Chinese dish that balances creamy, savory, and tangy flavors. Here’s a simple guide to making it at home.

Ingredients:

- 3 large eggs

- 100g pickled mustard greens (榨菜), rinsed and finely chopped

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- Salt to taste

- A pinch of white pepper (optional)

- 1 tsp sesame oil (for finishing)

Steps:

1. Prepare the eggs: Beat the eggs in a bowl, adding a pinch of salt and white pepper. Mix well until uniform.

2. Stir-fry the eggs: Heat oil in a wok over medium-high heat. Pour in the beaten eggs and let them set slightly, then scramble into small curds. Once cooked, transfer to a plate.

3. Sauté the aromatics: In the same wok, add a little more oil if needed. Sauté minced garlic until fragrant, then add the chopped pickled mustard greens. Stir-fry for 1–2 minutes to release their tangy flavor.

4. Combine: Return the scrambled eggs to the wok. Toss everything together gently, ensuring the eggs are coated evenly with the pickled greens. Cook for another 30 seconds.

5. Season and serve: Drizzle with sesame oil, adjust salt if needed (pickled mustard greens are already salty), and stir once more. Serve hot with steamed rice.

Tips: For extra crunch, blanch the pickled mustard greens briefly before use to reduce saltiness. This dish takes under 10 minutes to prepare, making it perfect for busy weeknights!