Serves 4
30 min
Stir-Fried Vegetables with Salted Duck Egg Yolks
Recipe GLPRc6e78e20b0f7af
A vibrant Chinese stir-fry featuring tender zucchini and sweet corn kernels, tossed with crumbled salted duck egg yolks that create a savory, umami-rich coating. The salted yolks break apart into a creamy, golden sauce that clings to the vegetables. This dish is light, flavorful, and ready in just 30 minutes.
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Ingredients
1 zucchini (about 10 ounces), cut into thin half-moons
1 ear of corn, kernels removed
4 salted duck egg yolks, cooked and coarsely crumbled
3 tablespoons cooking oil
1/4 teaspoon sea salt
Directions
Trim the zucchini and cut lengthwise into thin half-moons approximately 1/8 inch thick. Set aside.
Remove the kernels from the corn cob by running a sharp knife along the cob to release the kernels. Set aside.
Heat the cooking oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
Add the sliced zucchini and corn kernels to the hot oil. Stir-fry for 4–5 minutes, tossing frequently, until the zucchini is just tender but still has a slight bite and the corn is heated through.
Reduce the heat to medium. Sprinkle the sea salt over the vegetables and toss gently.
Add the crumbled salted duck egg yolks to the pan. Toss continuously for 2–3 minutes until the yolks coat the vegetables evenly, breaking into smaller pieces as they warm and creating a creamy, golden coating.
Transfer to a serving dish and serve hot.
