Yu Xiang Cao Dan

Yu Xiang Cao Dan Recipe from Hong Kong | Ingredients & Instructions

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Yu Xiang Cao Dan is a traditional Chinese dish that combines fluffy scrambled eggs with savory pork and earthy black fungus, all coated in a flavorful sauce. This dish is a popular choice for breakfast or lunch in China, and it's easy to see why - the combination of textures and flavors is simply irresistible.

History

Yu Xiang Cao Dan has a long history in Chinese cuisine, with its origins dating back to ancient times. The dish is believed to have been created in Sichuan province, known for its bold and spicy flavors. Over the years, Yu Xiang Cao Dan has become a staple in Chinese households, loved for its simplicity and delicious taste.

Ingredients

4 eggs
115 g lean pork
20 g dry black fungus
2 stalks chopped spring onion
2 tbsp mashed ginger
1 tbsp mashed garlic
1 tbsp broadbean paste

Sauce

1 tbsp cornflour
2 tbsp water
0.5 tbsp dark soy sauce

Seasoning 1

0.5 tbsp cornflour
0.5 tbsp oil

Seasoning 2

0.33 tbsp salt
0.5 tbsp light soy sauce
5 tbsp chicken stock
0.5 tbsp vinegar
0.33 tbsp sugar
some pepper
some sesame oil

How to prepare

Wash the lean pork and shred it into small pieces. Marinate the pork with season (1).
Soak and clean the dry black fungus, then parboil it in boiling water for 5 minutes.
Remove the water from the black fungus and cut it into small pieces. Set it aside.
Whisk the eggs with 0.25 units of salt and 1 tbsp of oil.
Heat a wok with 2 tbsp of oil and fry the eggs on both sides until golden. Remove from the wok.
Heat the wok with 2 tbsp of oil and add the mashed ginger and garlic. Stir fry for a while.
Add the shredded pork and broadbean paste to the wok. Stir fry on high heat until cooked.
Pour in the black fungus and seasoning (2). Stir well until the mixture is almost dry.
Add the chopped spring onion and sauce to the wok. Stir fry and then place it on top of the cooked eggs.

Variations

You can add vegetables like bell peppers, carrots, or peas to the dish for extra color and flavor.
For a spicier version, add some chili paste or dried chili flakes to the sauce.

Cooking Tips & Tricks

Make sure to whisk the eggs well before frying to ensure a fluffy texture.

- Be careful not to overcook the eggs, as they can become rubbery.

- Adjust the seasoning to your taste preferences - you can add more or less salt, soy sauce, or vinegar as needed.

Serving Suggestions

Yu Xiang Cao Dan can be served with steamed rice or noodles for a complete meal. You can also pair it with a side of stir-fried vegetables for added nutrition.

Cooking Techniques

Stir-frying is the key technique for making Yu Xiang Cao Dan. Make sure to cook the ingredients on high heat to retain their texture and flavor.

Ingredient Substitutions

If you can't find black fungus, you can use shiitake mushrooms as a substitute.

- Ground pork can be used instead of lean pork for a richer flavor.

Make Ahead Tips

You can prepare the sauce and marinate the pork in advance to save time when cooking.

Presentation Ideas

Garnish the dish with fresh cilantro or green onions for a pop of color. - Serve Yu Xiang Cao Dan in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Pair Yu Xiang Cao Dan with a cup of hot tea or a glass of chilled beer for a satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Contains: Eggs, Soy

Summary

Yu Xiang Cao Dan is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of iron and vitamin C, making it a healthy choice for a meal.

Summary

Yu Xiang Cao Dan is a delicious and nutritious Chinese dish that is perfect for any meal of the day. With its fluffy eggs, tender pork, and flavorful sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during my travels in China, a country with a rich culinary history that I had always been fascinated by. I had the opportunity to stay with a local family in Sichuan province, known for its bold and spicy flavors.

One evening, as I sat in the kitchen watching Mrs. Li prepare dinner, I was captivated by the aromas that filled the room. She was making a dish called Yu Xiang Cao Dan, a stir-fried dish that was bursting with flavor. I asked her if she would be willing to teach me how to make it, and to my delight, she agreed.

Mrs. Li took me under her wing and showed me the traditional method of making Yu Xiang Cao Dan. She explained that the key to the dish was the combination of sweet, sour, salty, and spicy flavors that came from the use of soy sauce, vinegar, sugar, and chili bean paste. She also taught me the importance of using fresh ingredients, such as bamboo shoots, wood ear mushrooms, and pork tenderloin.

As I watched Mrs. Li work her magic in the kitchen, I couldn't help but be inspired by her passion for cooking. She shared stories of her own grandmother, who had passed down the recipe to her, and how cooking had always been a way for her to connect with her family and friends.

After several hours of cooking and learning, Mrs. Li presented me with a steaming plate of Yu Xiang Cao Dan. The dish was a symphony of flavors and textures, with the tender pork complemented by the crunchy bamboo shoots and chewy wood ear mushrooms. I took my first bite and was instantly transported to a world of culinary bliss.

I knew that I had to bring this recipe back home with me, to share with my own family and friends. Mrs. Li was kind enough to write down the recipe for me, and she even gifted me with a jar of her homemade chili bean paste to take back with me.

When I returned home, I couldn't wait to recreate the dish for my loved ones. I carefully followed Mrs. Li's instructions, savoring every moment as I cooked. The aromas that filled my kitchen brought back memories of my time in China, and I felt a deep sense of gratitude for the experience.

As I sat down to enjoy the Yu Xiang Cao Dan with my family, I knew that this recipe would always hold a special place in my heart. It was not just a dish, but a connection to a culture and a way of life that had touched me deeply. And as I shared the dish with my loved ones, I knew that the legacy of Mrs. Li's recipe would continue to live on for generations to come.

In the end, it wasn't just a recipe that I had found in China. It was a piece of my heart that I had brought back home with me, to share with those I loved. And for that, I would always be grateful.