Green stir fry with fluffy eggs and spring onion daqa

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Step 1

Put a large saute pan on a high heat and, once it’s smoking, add half the beans, half the green pepper and half the green chillies and dry-fry, shaking the pan occasionally, for two and a half minutes, until blistered in places. Tip into a medium bowl and repeat with the remaining beans, pepper and chillies.

Step 2

Next, make the daqa. Put the spring onion, green chilli, a quarter-teaspoon of salt and a tablespoon of cold water in the bowl of a small food processor and pulse until almost smooth. Transfer to a small bowl and stir in the sugar and lime juice.

Step 3

Put the eggs in a bowl with half the Shaoxing wine (or vinegar), all the turmeric and a quarter-teaspoon each of salt and cracked black pepper, and whisk to combine.

Step 4

Put the same saute pan on a medium-high heat and, when it’s smoking, add a tablespoon of oil. Pour in the eggs, cook for 30 seconds, until golden and set underneath but runny on top, then use a spatula to break them up into large pieces. Return the eggs to the same bowl in which you whisked them. Keep the pan on the heat.

Step 5

In a small bowl, mix the remaining tablespoon of Shaoxing wine with the soy sauce, sugar and an eighth of a teaspoon of salt.

Step 6

Pour another tablespoon of oil into the hot pan, stir in the garlic and cumin, and cook for a minute, until fragrant but not coloured. Pour in the soy mix , return the blistered beans, pepper and chillies to the pan, add the spring onions and cook, stirring, for a minute or two, until the soy mixture coats the vegetables. Tip the eggs back into the pan and stir them in gently, breaking them up a little more, but keeping the eggs in large-ish pieces. Transfer to a plate, scatter the pine nuts on top, spoon over half the daqa and serve with the rest on the side.