Egg Stir Fry with Garlic Sauce
If you’re looking for another quick stir-fried egg dish, check out this egg stir fry with garlic sauce recipe. Scrambled eggs in Garlic Sauce features eggs tossed in a tangy garlic sauce. Healthy, nutritious, and incredibly delicious. Ready in only about 15 minutes!
2 tablespoons peanut oil
4 large cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
2–3 Chinese dried red chilis, chopped
4 scallions, finely chopped on the bias
1 heaping cup of rehydrated wood ears (julienned), optional
2 carrots, julienned
1 green bell pepper, julienned
6 oz mushrooms, sliced
2 tablespoons of hot bean paste, optional
FOR THE SAUCE:
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon rice vinegar
1 tablespoon shaoxing wine or dry sherry
1 teaspoon sesame oil
1 and 1/2 tablespoon corn starch
1 cup water
Step 1: Mince garlic and ginger and white parts of green onion. Cut vegetables. Whisk all the ingredients for the sauce into a bowl and set aside. Heat 2 tablespoon oil in a pan over medium heat, pour in the egg, wait for the egg to set and then break it into small pieces with a spatula, stir fry for another 30 seconds until fragrant, set aside.
Step 2: Using the same pan. Turn the heat on to medium. Add ginger, garlic, green onion. Stir for about 15 seconds. Add two tablespoons of oil and the spicy bean sauce. Stir lightly, and cook for about a minute until the oil turns red, adjusting the heat to avoid burning if needed. Add the wood ears, mushrooms, carrots, green bell pepper and turn up the heat, and stir fry for 1 minute (you can add a few drops of water if it’s too dry), making sure everything is well-combined. Once the liquid in the wok starts to bubble, give your sauce mixture a good stir, and add it along with the eggs. Stir fry quickly to combine everything and serve.