Stir-Fried Eggs with Sophora Flowers
In late spring when sophora flowers bloom, their delicate sweetness pairs beautifully with soft scrambled eggs in this quick seasonal stir-fry that captures the taste of the season.
Ingredients
5 items- Fresh sophora flowers (pagoda tree flowers) 150g (about 2 cups)
- Eggs 3 large
- Cooking oil 3 tablespoons
- Salt 1 teaspoon
- Shaoxing wine (or sake) 1 teaspoon
Nutrition
Steps （6 steps）
Pick over 150g fresh sophora flowers, retaining buds and half-open blooms. Soak in salted water for 10 minutes, then drain well.
In a bowl, beat 3 eggs with 1/2 tsp salt and 1 tsp Shaoxing wine (if using). Whisk vigorously for about 1 minute until the surface is frothy.
Heat a wok over medium-high heat, add 2 tbsp oil. Turn to high. When oil is shimmering, pour in the eggs and stir quickly for 20 seconds until just set but still soft; transfer out.
Add remaining 1 tbsp oil to wok. Add flowers and stir-fry over high heat for 30 seconds until they wilt and deepen in color. Sprinkle in the remaining 1/2 tsp salt.
Return the eggs to wok. Stir-fry together over high heat for 10 seconds to combine well and let eggs absorb the floral fragrance. Turn off heat.
Plate and garnish with a few fresh flowers. Serve immediately while warm – the floral notes and soft eggs make a delightful spring dish.
Tips
Choose buds and half-opened flowers for best texture; soaking in salted water removes any insects and bitterness. Scramble eggs over high heat and do not overcook; final toss should be quick to keep eggs tender.
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