Ingredients with Measurements:
- 1 cup of suan cai (Chinese pickled cabbage)
- 4 eggs
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper
- 2 cloves of garlic, minced
- 1 green onion, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the suan cai under cold water and squeeze out the excess water. Cut it into small pieces and set aside.
2. Beat the eggs in a bowl and season with salt and white pepper.
3. Heat the vegetable oil in a non-stick pan over medium-high heat.
4. Add the minced garlic and chopped green onion to the pan and stir-fry for 30 seconds.
5. Add the suan cai to the pan and stir-fry for 2-3 minutes until it is slightly softened.
6. Push the suan cai to the side of the pan and pour the beaten eggs into the empty space.
7. Let the eggs cook for 1-2 minutes until they start to set.
8. Use a spatula to scramble the eggs and mix them with the suan cai.
9. Add the soy sauce and sugar to the pan and stir-fry for another minute.
10. Taste and adjust the seasoning as needed.
11. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 180
- Fat: 13g
- Carbohydrates: 7g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- Suan cai can be substituted with other types of pickled vegetables, such as kimchi or sauerkraut.
- Vegetable oil can be substituted with other types of cooking oil, such as canola oil or peanut oil.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add diced tofu or sliced mushrooms for extra protein and texture.
- Use chopped bacon or ham instead of eggs for a meatier version.
- Add a splash of rice vinegar or Chinese black vinegar for a tangy flavor.
Tips and tricks:
- Make sure to squeeze out the excess water from the suan cai to prevent the dish from becoming too watery.
- Use a non-stick pan to prevent the eggs from sticking to the bottom.
- Stir-fry the garlic and green onion first to infuse the oil with flavor before adding the suan cai.
- Don't overcook the eggs to prevent them from becoming tough and rubbery.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a bowl with steamed rice and garnish with chopped cilantro or sesame seeds.
Garnishes:
- Chopped cilantro or parsley
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese hot and sour soup
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Chinese cucumber salad
Troubleshooting advice:
- If the suan cai is too salty, rinse it under cold water for a few minutes before using.
- If the eggs are sticking to the pan, add a little more oil or use a non-stick pan.
Food safety advice:
- Make sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
Food history:
- Suan cai is a traditional Chinese pickled vegetable made from cabbage that has been salted and fermented.
Flavor profiles:
- Salty, sour, savory
Serving suggestions:
- Serve hot with steamed rice and other Chinese dishes for a complete meal.
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Region: Chinese