Egg Black Bean Sauce

1. 1
   prep

   Soak and prep the fermented black beans.

   Place fermented black beans in a small bowl and cover with warm water. Let them soak for 10 minutes to soften. Drain the water, then lightly mash the beans with the back of a fork until they are mostly broken but still have some texture.

   TIPDon't skip the soak — it removes excess salt and softens the beans so they release more flavor into the sauce.
2. 2
   boil · ~10 min

   Boil the eggs.

   1.Place eggs in a saucepan and cover with cold water by 1 inch.

   2.Bring to a rolling boil over high heat, then reduce heat to medium-low and simmer for 8 minutes.

   3.Drain hot water and transfer eggs immediately to a bowl of ice water. Let cool 5 minutes.

   4.Peel the eggs carefully and pat dry with paper towels.

   TIPThe ice bath stops carryover cooking and makes peeling easier. For softer yolks, reduce boiling time to 6-7 minutes.
3. 3
   fry · ~5 min

   Pan-fry the boiled eggs until golden.

   1.Heat 2 tablespoons oil in a wok or large frying pan over medium-high heat.

   2.Add the peeled whole eggs and fry, turning gently with a spatula, until the outside is golden and blistered in spots (2-3 minutes per side).

   3.Transfer fried eggs to a plate and set aside. Halve them lengthwise if desired.

   TIPPat the eggs completely dry before adding to hot oil — any moisture will cause splattering and prevent browning.
4. 4
   saute · ~3 min

   Build the aromatic base.

   1.In the same wok, add remaining 1 tablespoon oil and heat over medium-high flame.

   2.Add chopped garlic, julienned ginger, and slit green chilies. Stir-fry until fragrant (30-40 seconds).

   3.Add onion wedges and cubed bell pepper. Stir-fry on high heat for 2 minutes — keep them crunchy.

   TIPWork fast on high heat so the vegetables stay crisp and retain their color. The wok should be smoking slightly.
5. 5
   saute · ~1 min

   Add the mashed black beans.

   Add the drained, mashed fermented black beans to the wok. Toss everything together and stir-fry for 1 minute until the beans are fragrant and well distributed among the vegetables.

6. 6
   simmer · ~2 min

   Pour in sauce liquids and simmer.

   1.Pour in 1 cup water and 2 tablespoons soy sauce. Stir to combine.

   2.Bring the mixture to a gentle simmer and let it bubble for 2 minutes to meld flavors.

   3.Taste the sauce and adjust with a pinch of salt only if needed — the black beans and soy sauce are already salty.

   TIPStart with just a pinch of salt. Fermented black beans and soy sauce pack a lot of sodium, so the dish rarely needs more.
7. 7
   simmer · ~1 min

   Thicken the sauce with corn flour slurry.

   Give the corn flour slurry a quick stir (it settles), then drizzle it slowly into the simmering sauce while stirring continuously. Cook for 1 minute until the sauce visibly thickens and turns glossy.

   TIPPour slurry in a thin stream while stirring — this prevents lumps. The sauce will thicken further as it cools slightly.
8. 8
   assemble · ~1 min

   Return fried eggs to the sauce and coat well.

   1.Gently nestle the fried eggs back into the wok.

   2.Spoon the bubbling sauce over the eggs to coat them generously.

   3.Drizzle 1 teaspoon toasted sesame oil over the top for a nutty finish.
9. 9
   garnish

   Garnish with spring onion greens and serve immediately.

   Scatter sliced spring onion greens generously over the dish. Serve hot straight from the wok alongside steamed rice or hakka noodles.

   TIPServe immediately while the sauce is at its glossiest and the vegetables still have bite — the dish loses its sheen as it sits.

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