Stir-Fried Vegetables with Salted Duck Egg Yolks

Name: Stir-Fried Vegetables with Salted Duck Egg Yolks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 cob of corn, decobbed; 3 Tbsps cooking oil; 4 salted duck egg yolks, cooked; 0 teaspoons sea salt; 1 zucchini, about 10 ounces

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.

Instructions

Cut the zucchini into slices 1/4 inch thick. With a fork, mash the egg yolks.

Ingredients you will need

Egg Yolk

Zucchini

Heat a wok over medium heat.

Equipment you will use

Wok

Add a teaspoon of oil and stir-fry the zucchini until lightly browned, about 3 minutes; add the salt to taste.

Ingredients you will need

Zucchini

Salt

Cooking Oil

Remove and set aside.

Head the wok over medium heat.

Equipment you will use

Wok

Add another teaspoon of oil and stir-fry the corn until the kernels are lightly charred, 3-4 minutes.

Ingredients you will need

Corn

Cooking Oil

Remove and set aside.

Keep the wok over medium heat.

Equipment you will use

Wok

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.

Ingredients you will need

Egg Yolk

Zucchini

Sauce