A rich and flavorful dish that goes perfectly with rice! Recipe video and instructions for stir-fried bok choy and eggs with oyster sauce
The rich flavor makes you want to eat more rice!
- 卵 3個
- チンゲン菜 2株(200g)
- 酒 大さじ1
- サラダ油 大さじ1
- 砂糖 小さじ1
- 塩 ひとつまみ
- 鶏ガラスープの素 小さじ1/3
- オイスターソース 大さじ1
- 水 50cc
- 片栗粉 小さじ1
- 水 大さじ1/2
- チンゲン菜は茎と葉に分ける。茎は縦半分に切り、切り口を下にして8等分に切る(くし形切り)。葉の部分は食べやすい大きさに切る。
- ボウルに卵、☆を入れて混ぜる(卵液)。
- フライパンに半量のサラダ油(大さじ1/2)を入れて中火で熱し、卵液を入れて半熟状になるまで大きくかき混ぜながら炒め、取り出す(炒り卵)。
- 3のフライパンに残りのサラダ油(大さじ1/2)を入れて中火で熱し、チンゲン菜の茎を入れて油がまわるまで炒める。酒を加え、ふたをして弱火で2分程蒸し焼きにする。
- チンゲン菜の葉を加え、さっと炒め、★を加えて煮立ったら、水溶き片栗粉をまわし入れとろみがつくまで混ぜる。炒り卵を戻し入れ、全体を炒め合わせる。
Stir-fried bok choy and eggs with oyster sauce
Cut the stems of the bok choy into wedges to preserve their texture. The fluffy eggs and the rich flavor of the oyster sauce are simply irresistible.
Carbohydrates 7.3g
脂質 14.6g
Protein 11.4g
糖質 6.3g
Salt content: 2.2g
*Per serving
1. Separate the bok choy into stems and leaves. Cut the stems in half lengthwise, then cut each half into 8 wedges with the cut side down. Cut the leaves into bite-sized pieces.
2. In a bowl, combine the eggs and the ingredients marked with and mix (egg mixture).
3. Heat half of the salad oil (1/2 tablespoon) in a frying pan over medium heat, add the beaten eggs, and stir-fry while stirring vigorously until they are semi-cooked, then remove from the pan (scrambled eggs).
4. Add the remaining salad oil (1/2 tablespoon) to the frying pan from step 3 and heat over medium heat. Add the stems of the bok choy and stir-fry until coated with oil. Add the sake, cover, and steam-fry over low heat for about 2 minutes.
5. Add the bok choy leaves and stir-fry briefly. Add the ingredients and bring to a boil. Stir in the cornstarch mixture until thickened. Return the scrambled eggs to the pan and stir-fry everything together.
