Stir-fried Zucchini with Salted Egg Yolks – Zucchini slices are stir-fried in umami-rich salted duck egg yolks. Something so simple yet addicting side dish.
Salted duck egg is a very popular ingredient in Asian cooking. Recently the term umami is on the rise. While umami itself isn’t a new term anymore, in fact this umami term has been used for a long long time when the Japanese first discovered this umami taste. I’ve read from a magazine that umami is now our 5th taste. It’s hard to explain what umami tastes is like. Soy sauce, shiitake mushrooms, salted duck egg yolks and several other ingredients are said to give that umami taste.
SALTED DUCK EGGS
The egg white of the salted duck eggs are very salty and usually eaten with porridge dishes in our family. The egg yolks though have a very rich taste, and slightly salty, and that’s what have been referred to as umami. The egg yolks have kind of a “sandy” texture, and sometimes they are called golden sand in Chinese culinary.
VARIETIES YOU CAN DO WITH VEGETABLES AND SALTED EGG YOLKS
Stir-fried Zucchini with Salted Egg Yolks is just one of many dishes out there in Asia that uses salted egg yolks. Other vegetables you can use are green bell peppers, cucumber, eggplant, asparagus and pumpkin. The possibilities can be limitless if you are willing to be adventurous.
SUBSTITUTE FOR SALTED DUCK EGG YOLKS
If you can’t find cook salted duck eggs, you can try make your own salted eggs by using chicken eggs. The result is similar.
This recipe is taken from Revolutionary Chinese Cookbook by Fuchsia Dunlop, published by Norton (US)/Ebury Press (UK). www.fuchsiadunlop.com.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 4 small zucchini
- 3 Tbsp cooking oil
- 2 cloves garlic - minced
- 3 cooked salted duck egg yolks
- Salt to taste
- Trim the zucchini and cut them into even slices about 1/4 inch thick. You can cut on an angle into elliptical slices, or cut into sections and then rectangular slices. Chop or mash the cooked egg yolks into fragments; set aside
- Heat a wok over a medium flame with just a smear of oil. Add the zucchini and dry-fry for several minutes, until they have lost some of their water content and are floppy and fragrant; set aside
- Return the wok to a high flame until smoke rises, then add the remaining oil and swirl around. Add garlic, and stir fry for 10 seconds, add salted egg yolks and stir-fry briefly. They will turn frothy. Return the zucchini to the wok and stir-fry until all pieces are scattered with golden egg yolk crumbles, adding salt to taste if necessary. Serve immediately