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Lightly scrambled eggs tossed in a savory and spicy Indo-Chinese black bean sauce with crisp bell peppers and onions. A quick and delicious main course that pairs perfectly with fried rice or noodles.
For 4 servings
Prepare the Components
Scramble the Eggs
Sauté Aromatics and Vegetables
Lightly scrambled eggs tossed in a savory and spicy Indo-Chinese black bean sauce with crisp bell peppers and onions. A quick and delicious main course that pairs perfectly with fried rice or noodles.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 310.38 calories per serving with 15.81g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Create and Thicken the Sauce
Combine and Serve
Add pan-fried cubes of firm tofu, paneer, or chicken along with or instead of the eggs for a different texture and flavor.
Incorporate other quick-cooking vegetables like broccoli florets, sliced mushrooms, baby corn, or snow peas. Add them along with the bell peppers.
For extra heat, add 1 tsp of chili garlic sauce or a pinch of red pepper flakes to the sauce mixture. You can also add more slit green chilies.
For a deeper umami flavor, add a teaspoon of mushroom-flavored dark soy sauce along with the light soy sauce.
Eggs are a complete protein, providing all nine essential amino acids required for muscle repair, immune function, and maintaining healthy tissues.
This dish offers a range of nutrients. Eggs provide Vitamin D, B12, and selenium, while bell peppers and onions are packed with Vitamin C and antioxidants that help fight free radicals.
The combination of high-quality protein from eggs and carbohydrates (when served with rice or noodles) provides a balanced source of energy to fuel your day.
A single serving of Egg Black Bean Sauce contains approximately 290-320 calories, not including any rice or noodles it's served with. This is an estimate and can vary based on the specific ingredients and oil used.
It can be a balanced meal. It's a great source of protein from eggs. However, it can be high in sodium from the soy and black bean sauces. To make it healthier, opt for low-sodium soy sauce, control the added salt, and load it with more vegetables.
Yes, you can easily make a vegan version. Replace the eggs with 400g of firm or extra-firm tofu. Press the tofu to remove water, cube it, and pan-fry until golden brown before adding it to the sauce in the final step.
This dish pairs perfectly with steamed jasmine rice, vegetable fried rice, or Indo-Chinese style noodles like Hakka noodles or chow mein.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture of the eggs may soften slightly. Reheat gently in a pan over low heat or in the microwave until warmed through.
If the sauce is too thin, you can mix an extra teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. If it's too thick, simply stir in a few tablespoons of hot water or broth until it reaches your desired consistency.
This recipe goes great with these complete meals
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