Egg Stir Fry with Green Peppers Chinese Style is a traditional Chinese home-cooking food. It features soft scrambled egg stir-fried with bite-size long green peppers in a splash of soy sauce. Such a quick & easy dish perfect to pair with rice, noodles, or buns for an on-the-go hearty meal.
This high-protein fried eggs with vegetables are genuinely classic for everyday cooking in China. It uses extremely humble condiments. All you need is a little bit of cooking oil, salt, and soy sauce as a seasoning, yet it is naturally yummy and satisfying.
Other than green peppers, tomatoes, cucumbers, or luffa are among the popular choices for vegetables.
How to make a quick, easy, and tasty Chinese egg stir fry using humble ingredients?
Tip No.1 is to make a soft scrambled egg using a hard anodized fry pan
Crack 4 eggs into a bowl, add 1/4 tsp Himalayan pink salt and whisk well. While it is optional, if you happen to have some green onion handy, chop one stalk of green onion, add to the eggs and whisk well. Green onion complements eggs extremely well.
You might be wondering – do I have to use a hard-anodized pan? Can I use a wok? Well, you don’t have to, and you can. However, you will likely end up using way more oil in order to fry the egg without them sticking to the pan.
The hard-anodized fry pan is perhaps one of the most useful cooking pans worth investing in. It is made of quality healthy materials that can withstand high heat while delivering true nonstick function.
Tip No.2 is to saute the vegetable first before mixing it with eggs
Remove the soft scrambled eggs from the pan and then add the bite-size long green peppers. Toss and stir fry for about 3 minutes until they are somewhat blistered. This makes the green pepper tastier and will add more flavor to the dish.
What other vegetables can I use for a Chinese Egg Stir Fry dish?
Tomatoes and cucumbers are two very common choices for Chinese Egg Stir Fry with Veggie dishes. You can cook them similarly as you cook long green peppers. Cut the tomatoes into bite-size chunks. For cucumbers, if the skin is a bit thick, peel the skin first and then cut it into slices, and doesn’t have to be overly thin.
In terms of cooking nuances, tender Xiang Chun or Chinese toon leaves are perhaps the easiest, you don’t have to do anything. Just chop them into bite-size and mix them with whisked egg.
As for luffa or sponge gourd, it depends on the types of luffa you’ve got. Some luffa can quickly and easily turn black during cooking. If you wish to mitigate that, there are extra steps you can take. Read here for more details.
Other than that, you can pretty much treat luffa as cucumber, they are very easy to cook and have a naturally refreshing and yummy taste. I usually cut the luffa into a diamond shape.