Description
An indigenous-derived veg dish where curly mountain veg 'Guo Mao' (Vegetable fern) is stir-fried with doubanjiang, topped with a 'raw egg yolk', and mixed while hot.
Restaurants serving Stir-fried Fern with Raw Egg Yolk
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Guo Mao(Young vegetable fern leaves)
- Raw egg yolk
- Doubanjiang
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- Pluck only the tender young leaves and curly tips of 'Guo Mao' available in Taiwanese markets, parboil briefly to remove astringency.
- Heat oil in a wok, sauté garlic, ginger, and red chili.
- Toss in Guo Mao, stir-fry rapidly on high.
- Season with doubanjiang (or Po Bu Zi berries), soy sauce, and a little rice wine.
- When Guo Mao releases its unique 'slightly slimy mucilage', plate it high immediately.
- [Biggest Point] Make a slight well at the top of the piping hot Guo Mao mountain, drop 'one fresh raw egg yolk' into it, and serve.
Learn more Spice, substitutes, tips
Key spices
Doubanjiang heat and garlic aroma
Substitutes at Japanese supermarkets
Spinach or Pea shoots (texture differs)
Pairing
White Rice or Indigenous Millet Wine
Trivia
[For Women] A 'connoisseur' veg menu in Taiwanese taverns. Guo Mao has slight mucilage, but adding raw egg transforms it into an unbelievably creamy, smooth texture. Japan eats raw eggs, but a Taiwanese dish mixing raw egg with veg is very rare.
Eating tips & etiquette
[Unique Eating] Upon serving, while Guo Mao is hot, pop the raw yolk with chopsticks and mix it 'gooey' throughout before eating! The sukiyaki-like mellowness is the best!
Allergen
Egg, Soy, Wheat (from soy sauce)