Silky egg stir fry

Silky egg stir fry recipe by Yummy Calories

My husband loves silky egg sauces like those you see in a wat tan hor fun. This sauce is very versatile and you can also use it in any stir fry with leafy vegetables. I made this with gai choy, a somewhat bitter leafy vegetable. It works well with any leafy green vegetable of Asian variety like choy sum or gai lan. You can also jazz it up a bit by adding meat and seafood.


Serves 2 as a side (approx. 171 calories per serve)

Prep time 20 mins
Cook time 15 mins

500g leafy green vegetables, chopped to 4cm pieces
1 tbsp olive oil
2 garlic cloves, sliced
1 tbsp soy sauce
1 egg, lightly whisked
2 tsp cornstarch, dissolved in a little water
pinch of white pepper

Note: For best results, you can use a wok like this.

Blanch the leafy green vegetables in boiling water for a few minutes, drain and set aside.

Heat the oil in a large wok and stir fry the garlic until fragrant.

Add the blanched leafy green vegetables and soy sauce, stirring for a few more minutes. Meanwhile, dissolve the corn starch with some water into a slurry.

Add the egg and the corn starch, stirring until the sauce thickens.

Sprinkle some white pepper and serve immediately with some rice and other dishes.


More Stir Fry Dishes

Don’t Forget to Subscribe for More

Leave a Reply