Egg Black Bean Sauce

1. 1

   Prepare the Components

   • In a bowl, whisk the eggs with 1/4 tsp of salt until just combined. Do not over-whisk.
   • In a separate small bowl, mix together the black bean sauce, soy sauce, rice vinegar, sugar, and white pepper powder to create the sauce base.
   • In another small bowl, make a slurry by mixing the cornstarch with 2 tbsp of water until completely smooth and free of lumps.
2. 2

   Scramble the Eggs

   • Heat 2 tbsp of oil in a wok or large skillet over medium-high heat.
   • Pour in the whisked eggs. Let them set for about 30 seconds, then gently push the cooked portions from the edges toward the center, creating large, soft curds.
   • Cook for 1-2 minutes until the eggs are about 80% cooked but still slightly moist. Immediately remove them from the wok and set aside.
3. 3

   Sauté Aromatics and Vegetables

   • Add the remaining 1 tbsp of oil to the same wok and turn the heat to high.
   • Once the oil is shimmering, add the minced garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
   • Add the cubed onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are crisp-tender.
4. 4

   Create and Thicken the Sauce

   • Pour the prepared sauce base into the wok with the vegetables and stir to combine.
   • Add the remaining water (approx. 1.25 cups) and the remaining 1/4 tsp of salt. Bring the mixture to a vigorous boil.
   • Give the cornstarch slurry a quick stir to recombine, then slowly pour it into the boiling sauce while stirring continuously. Cook for 1 minute until the sauce thickens and becomes glossy.
5. 5

   Combine and Serve

   • Reduce the heat to low and gently fold the cooked scrambled eggs back into the thickened sauce. Be careful not to break the egg curds too much.
   • Allow it to simmer for 1 more minute for the eggs to absorb the flavors of the sauce.
   • Garnish with chopped spring onion greens and serve hot immediately.

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