Sauteed Choysum and Thousand-Years Eggs
Another choysum recipe from my kitchen, sauteed with thousand-years egg. It sounds strange, doesn't it? Thousand-years eggs (皮蛋, pídàn) is preserved duck eggs in salted clay. It may taste unique for people who haven't tasted it yet. I usually add it into my congee (please see my recipe Pork Congee). This time I add it into sauteed choysum, this dish is also very common in chinese restaurants in Asia. Thousand-years eggs could be bought in some Asia grocery stores.
Sauteed Choysum and Thousand Years Egg
Serve : 2
400 gr choysum, cut into 4 cm long, separate the stalks and the leaves
2 thousand-years eggs, peel and chop into cubes
1 clove garlic, peel and smash with a knife
2 tbsp cooking oil
1 tbsp chinese cooking wine or sake
1 tbsp soy sauce
50 ml water
salt (if needed)
ground white pepper
Into a pan over medium high heat, add in cooking oil and garlic. Fry the garlic until fragrance then add in choysum stalks, sauteed for a while then add in the leaves.
Add in cooking wine, soy sauce, water, salt (if needed) and pepper, then the eggs. Stir until the choysum soften a little bit then turn off the heat. Transfer immediately into a serving plate.
Recipe by Veronica