Vegetable Stir-fry with Salted Egg Yolk Rice Cakes
ID: 2d65c769...
Rich and savory salted egg yolk sauce evenly coats chewy rice cakes, complemented by fresh cabbage, beefsteak tomatoes, shiitake mushrooms, and celery. It’s a creative, refreshing, and appetizing home-style dish.
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🍳 Cooking Flow
1. Mash the salted eggs (including whites) into a paste, and prepare all vegetables and aromatics by chopping or slicing. → 2. Stir-fry cabbage and shiitake mushrooms, add water, place rice cakes on top, cover, and steam for 3 minutes before removing. → 3. Use the same pan to stir-fry tomatoes and celery, arrange vegetables on a plate as a bed, and reserve the vegetable cooking liquid. → 4. Sauté minced garlic and diced mushroom stems, add the salted egg paste and white pepper, and stir-fry over high heat until bubbly and fragrant. → 5. Add the rice cakes and vegetable liquid, stir-fry over high heat until the sauce thickens and coats everything, then serve over the prepared vegetables.
Cooking Steps
Brief Cooking Order
1. Mash the salted eggs (including whites) into a paste, and prepare all vegetables and aromatics by chopping or slicing. → 2. Stir-fry cabbage and shiitake mushrooms, add water, place rice cakes on top, cover, and steam for 3 minutes before removing. → 3. Use the same pan to stir-fry tomatoes and celery, arrange vegetables on a plate as a bed, and reserve the vegetable cooking liquid. → 4. Sauté minced garlic and diced mushroom stems, add the salted egg paste and white pepper, and stir-fry over high heat until bubbly and fragrant. → 5. Add the rice cakes and vegetable liquid, stir-fry over high heat until the sauce thickens and coats everything, then serve over the prepared vegetables.
Introduction
Rich and savory salted egg yolk sauce evenly coats chewy rice cakes, complemented by fresh cabbage, beefsteak tomatoes, shiitake mushrooms, and celery. It’s a creative, refreshing, and appetizing home-style dish.
Step 1
Halve the salted eggs, scoop the yolks and whites into a plastic bag, and knead thoroughly until a smooth, golden paste forms. Set aside.
Step 2
Remove tomato stems and cut into small chunks. Remove shiitake stems; slice mushroom caps into strips and finely chop the stems. Cut celery into 2cm segments. Core cabbage and tear into small pieces by hand. Mince the garlic.
Step 3
Heat the pan over high heat, add 1 tsp of oil, and stir-fry the cabbage and mushroom strips for about 20 seconds until fragrant.
Step 4
Pour in 200ml of water, place the rice cakes on top of the vegetables, cover with a lid, and steam over medium heat for 3 minutes.
Step 5
Open the lid and remove the softened, flavor-infused rice cakes. Set aside.
Ingredients List
Important Notes
💡 Using the whole salted duck egg (including the white) creates a paste that avoids the hassle of buying yolks separately and adds greater flavor complexity.
🔥 When stir-frying the 'golden sand' (salted egg), do not use low heat. Keep it on high heat throughout to quickly release the aroma and create a dense, frothy texture.
✨ Do not discard the natural vegetable liquid released during steaming; pour it back in with the rice cakes and egg sauce to thicken, adding extra sweetness.
⚠️ The base vegetables are not seasoned separately; enjoy them together with the flavorful salted egg rice cakes for a perfect, refreshing balance.
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