Stir-fried Zucchini with Salty Duck Egg Yolks
As it was supposed to look. :-)
Stir-fried Zucchini with Salted Duck Egg Yolks
Chop 3 salted duck egg yolks which you have steamed for 20 minutes and have let cooled down into fragments. Then set aside.
Cut 4 very small zucchini (or in my case 1 big one) into even slices about 6mm thick.
Heat a wok over a medium flame with just a smear of oil. Add the zucchini and dry-fry for several minutes, until they have lost some of their water content and are floppy and fragrant. Then set aside.
Heat the wok on high heat until smoke rises, then add 2 T peanutoil and swirl around.
Add the chopped egg yolk and stir-fry briefly: they will rise up in a marvelous froth.
Add the zucchini to the wok and stir-fry until all the pieces are scattered with golden egg yolk.
Add salt to the taste.
From : Revolutionary Chinese Cookbook, Recipes from Hunan Province by Fuchsia Dunlop