Stir-fried Chinese Toon with Eggs
A spring seasonal delicacy: the unique aroma of Chinese toon perfectly complements tender scrambled eggs. Simple to make yet unforgettable.
Ingredients
5 items- Chinese toon leaves 100g
- eggs 3 large
- salt 1/2 tsp
- cooking wine 1 tbsp
- vegetable oil 2 tbsp
Nutrition
Steps （6 steps）
Wash the toon; blanch in boiling water for 1 minute, then drain, squeeze dry, and finely chop.
In a bowl, crack the eggs, add salt and cooking wine. Beat in one direction for about 30 seconds until the mixture is frothy.
Heat the wok over medium heat, add oil and swirl to coat. Turn to high heat until the oil is shimmering (about 180°C).
Add the chopped toon to the wok; stir-fry over high heat for about 15 seconds until fragrant.
Pour the beaten eggs evenly over the toon. Reduce to medium heat. Once the bottom sets, quickly scramble with a spatula until the eggs form curds, about 40 seconds.
When the eggs are fully set and slightly golden, and the mixture is dry and fluffy, immediately remove from heat and serve.
Tips
Always blanch toon to remove nitrites and bitterness; squeezing dry prevents sogginess. Beating eggs with wine makes them fluffier. Cook over high heat to keep toon green and eggs tender.
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