Water Dropwort and Egg Stir-Fry

Steps

How to make it

Prep 5 min · Cook 9 min

1. Rinse 180 g water dropwort and cut into about 5 cm lengths; drain well. Peel and mince 1 garlic clove.
2. Beat 2 eggs in a bowl and set aside.
3. Heat a skillet over high heat. Add 1 tbsp olive oil. When hot, add minced garlic and sauté until fragrant (about 15 seconds).
4. Add water dropwort and stir-fry over high heat about 30 seconds.
5. Pour 1 tbsp rice wine down the side of the pan; over high heat, blast-fry about 30 seconds until the aroma lifts and greens stay crisp.
6. Push water dropwort to the side; pour eggs into the center. When edges set, gently push into soft curds with a spatula (about 1 minute).
7. Toss water dropwort and egg together; add 1/4 tsp salt and a pinch of white pepper. Serve immediately.

Tips & storage

Make it easier

• High heat cooks off wine so greens do not stew.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Same day best; reheat over high quickly.

Substitutions