This recipe is perfect for spring. The fluffy eggs and broccoli share an exceptional flavor of thickened sauce made of Chinese soup stock. The finishing touch of sesame oil adds to its appetizing aroma.
Add salt (1/3 teaspoon) to beaten eggs. Make scrambled eggs (lumpy and big pieces). Remove eggs from the frying pan.
Chop broccoli into bite-sized pieces and microwave for 3 minutes.
Heat some oil in a frying pan and stir-fry quickly.
Dissolve Chinese soup stock in water (5 tablespoon plus) and add to the frying pan. Season with some pepper.
Add the scrambled eggs to the pan and stir-fry quickly.
Thicken by adding katakuriko slurry (lots of water). Drizzle some sesame oil.
Story Behind this Recipe
The "Stir-Fried Eggs, Pork and Tree Ear Mushrooms" I ate at a Chinese restaurant was so delicious that I wanted to make a simple variation only using broccoli and eggs. The recipe uses a lot of oil when stir-frying because it's Chinese cuisine. I didn't use soy sauce or oyster sauce because I wanted a colorful dish.
* How to make fluffy scrambled eggs: beat the eggs well, heat a generous amount of oil in a frying pan. Add the eggs and scramble quickly. Remove from the heat while the egg is still runny or still a lump. * Stir-frying with oil adds to the umami-rich taste of broccoli. * I also recommend adding thinly sliced pork offcuts and scallions! * This is also good with Weipa (Chinese soup base) and chicken stock.