Stir-Fried Broccoli and Eggs

Stir-Fried Broccoli and Eggs

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.

Ingredients: 3 to 4 servings

Chinese soup stock
Up to 1 tablespoon
Black pepper
To taste
Katakuriko (for thickening)
1/2 tablespoon plus
◎ Sesame oil for finishing
1 tablespoon


1. Add salt (1/3 teaspoon) to beaten eggs. Make scrambled eggs (lumpy and big pieces). Remove eggs from the frying pan.
2. Chop broccoli into bite-sized pieces and microwave for 3 minutes. Heat some oil in a frying pan and stir-fry quickly.
3. Dissolve Chinese soup stock in water (5 tablespoon plus) and add to the frying pan. Season with some pepper.
4. 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.