Shrimp and Egg Rice Bowl with Chile Bean Sauce
宫保虾仁鸡蛋盖饭
Shrimp and scrambled eggs combine with carrot, green pepper and wood ear mushrooms in a sweet-sour chile bean sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- shrimp
- eggs
- carrot, shredded
- green pepper
- wood ear mushrooms, rehydrated
- garlic
- 1 spoonfuldoubanjiang
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- 2 spoonfulsvinegar
- 1 spoonfulsugar
- 1/2 spoonfulstarch
- slightly less than half a bowlwater
- cooked rice
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Mix light soy sauce, oyster sauce, vinegar, sugar, starch and water to make the sauce.
- 02
Cook shrimp in oil and set aside. Scramble the eggs separately and set aside.
- 03
Fry garlic and doubanjiang until the oil turns red. Add carrot, green pepper and wood ear mushrooms and stir-fry.
- 04
Return shrimp and eggs and add the sauce. Cook until thickened and serve over rice.
Illustrated Cooking Guide
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Cooking Method
Shrimp and Egg Rice Bowl with Chile Bean Sauce
Shrimp and scrambled eggs combine with carrot, green pepper and wood ear mushrooms in a sweet-sour chile bean sauce.
Ingredients
- shrimp
- eggs
- carrot, shredded
- green pepper
- wood ear mushrooms, rehydrated
- garlic
- 1 spoonfuldoubanjiang
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- 2 spoonfulsvinegar
- 1 spoonfulsugar
- 1/2 spoonfulstarch
- slightly less than half a bowlwater
- cooked rice
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Mix light soy sauce, oyster sauce, vinegar, sugar, starch and water to make the sauce.
- 02
Cook shrimp in oil and set aside. Scramble the eggs separately and set aside.
- 03
Fry garlic and doubanjiang until the oil turns red. Add carrot, green pepper and wood ear mushrooms and stir-fry.
- 04
Return shrimp and eggs and add the sauce. Cook until thickened and serve over rice.
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