Ingredients
5 fresh eggs, 100 g (about 3.5 oz) baby spinach, 30 g (about 2 tablespoons) pork bone broth.
Seasonings
100 g (about 1/2 cup) cooked vegetable oil, 20 g each of shredded scallion and ginger, 10 g each of sesame oil, Pixian broad bean paste (or chili bean sauce), sugar, rice vinegar, and Shaoxing wine, 4 g soy sauce, 1 g each of fine salt and MSG (or chicken bouillon).
Instructions
1. In a small bowl, combine Shaoxing wine, soy sauce, salt, sugar, rice vinegar, MSG, and bone broth to make the sauce; set aside. Cut the spinach into segments and set aside.
2. Heat a wok over high heat and add cooking oil. When the oil reaches about 30-40% of its maximum heat (around 250-300°F or 120-150°C), crack the eggs into a bowl, beat them well, and pour into the wok. Continuously stir with a spatula until the eggs form small curds, then remove them. Briefly stir-fry the spinach segments, return the eggs to the wok, immediately pour in the prepared sauce from the small bowl, toss everything together until evenly coated, drizzle with sesame oil, and serve. This dish features vibrant green spinach and golden eggs, offering a tender, fresh, and refreshing texture, with the eggs carrying a subtle fish-flavored aroma.