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
- Quick tofu stir fry with bean sprouts
- Thai chicken and vegetable stir fry
- Pad krapow moo
- Thai crispy pork belly with Chinese broccoli
- Sichuan green beans