Salted Egg Yolk Baby Corn
金沙玉米筍
Crunchy baby corn, tender edamame, and rich salted egg yolks combine for a golden, multi-textured dish. Garnished with sliced chili for an extra kick, it is a standout addition to any meal. (230)
- servings
- 👥 2 servings
- time
- ⏱ 20 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 150 gbaby corn
- 2salted duck egg
- 30 gshelled edamame
- 1chili pepper
- 1potequipment
- 1nonstick skilletequipment
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 165 kcal
- protein
- 10.5 g
- fat
- 11.2 g
- carbohydrate
- 8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the baby corn into small pieces. Separate the salted duck egg yolks from the whites, finely chop one egg white, and julienne the chili pepper.
- 2
Bring a pot of water to a boil. Blanch the baby corn first, then add the edamame and cook until done. Drain and set aside.
- 3
Heat oil in a pan over low heat. Add the salted egg yolks and stir-fry until foamy and fragrant.
- 4
Add the blanched baby corn and edamame, stir-frying until evenly coated with the egg yolk.
- 5
Finally, add the chopped egg white and sliced chili, giving everything a quick toss.
