Stir-Fried Vegetables with Salted Duck Egg Yolks
Stir-Fried Vegetables with Salted Duck Egg Yolks is a gluten free, dairy free, and vegetarian side dish. One portion of this dish contains around 10g of protein, 21g of fat, and a total of 250 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of zucchini, cooking oil, duck egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes.
Cut the zucchini into slices 1/4 inch thick. With a fork, mash the egg yolks.
Heat a wok over medium heat.
Add a teaspoon of oil and stir-fry the zucchini until lightly browned, about 3 minutes; add the salt to taste.
Head the wok over medium heat.
Add another teaspoon of oil and stir-fry the corn until the kernels are lightly charred, 3-4 minutes.
Keep the wok over medium heat.
Add the remaining oil and the egg yolks and stir-fry for 20 or so seconds. The egg yolks will become frothy. Return the corn and zucchini to the wok and stir-fry until the corn and zucchini are covered with the egg yolk sauce.