Stir-fried Zucchini with Salty Duck Egg Yolks
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.
Although we finished the dish, I didn’t like it at all.
But that could also be because I’m not a big fan of zucchini in the first place.
My boyfriend was much more positive about the dish then I was.
Maybe, as I still have 3 salted duck eggs left, I’ll give it one more chance.
I think I will try grilling the zucchini first instead of dry-frying. Then I know for sure the slices will turn out much dryer. Hopefully the end result will resemble the picture better. I think mine was way too soggy.
I also waited too long to serve, I was hoping it would get better/crispier, but of course it was the opposite, it only became soggier. :-)
From : Revolutionary Chinese Cookbook, Recipes from Hunan Province by Fuchsia Dunlop