Northeast Dipping Vegetables
A classic dish from Northeast China, fresh raw vegetables dipped in a rich egg-soybean paste sauce, refreshing and appetizing, perfect for family gatherings or a beer snack.
Ingredients
8 items- Cucumber 1
- Spring onion 2 stalks
- Green bell pepper 1
- Lettuce some
- Eggs 2
- Soybean paste 3 tbsp
- Cooking oil 2 tbsp
- Water a splash
Nutrition
Steps （5 steps）
Thoroughly wash the cucumber, spring onion, green pepper and lettuce; drain well. Cut cucumber and pepper into strips, spring onion into segments, tear lettuce into large pieces. Arrange neatly on a serving plate.
In a bowl, beat the eggs with a pinch of salt and a splash of Shaoxing wine until frothy. Heat 1 tbsp oil in a pan over medium heat, then reduce to low. Pour in the eggs and quickly stir with chopsticks to form small curds. Remove and set aside.
Add another 1 tbsp oil to the pan over medium heat. Add the soybean paste and stir-fry over low heat for about 30 seconds until fragrant. Add about 2 tbsp water, stir well and cook until the sauce starts to bubble.
Return the scrambled eggs to the pan, mix thoroughly with the sauce. Simmer over low heat for 1-2 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Add chili flakes if you like. Turn off the heat and let cool.
Transfer the egg sauce to a small bowl. Serve alongside the platter of vegetables. To eat, take a piece of vegetable and dip it into the sauce. The sauce is savory and the vegetables are crisp and refreshing.
Tips
Be sure to drain the vegetables well, otherwise the sauce will become watery. The soybean paste is salty enough, so no extra salt is needed. For a more authentic experience, wrap the vegetables and sauce in dried tofu sheets.
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