Top | Ken Hom’s Chinese Kitchen
(recipe, Ken Hom)
Chef and cooking instructor Ken Hom offers this slightly simplified recipe for the traditional Lunar New Year dish known as jai.
- 6 eggs, beaten
- 1 tsp. salt
- 4 tsp. sesame oil
- 1 oz. Chinese dried black mushrooms, re-hydrated
- ½ oz. cloud ears, re-hydrated
- 2 oz. bean-thread noodles
- 4 oz. pressed seasoned bean curd, re-hydrated
- 8 oz. cucumber
- 3 Tbsp. peanut oil
- 1 small onion, sliced
- 2 Tbsp. finely chopped fresh ginger
- 2 Tbsp. finely chopped garlic
- 3 Tbsp. light soy sauce
- 2 Tbsp. whole-bean sauce
- 3 Tbsp. Shaoxing rice wine or dry sherry
- 1 Tbsp. hoisin sauce
- In a small bowl, combine the egg, salt, and 2 tsp. sesame oil, then set aside.
- Remove and discard the mushroom stems and finely shred the caps into thin strips.
- Remove and discard any hard stems from the cloud ears and set aside.
- Soak the bean-thread noodles in warm water for 15 minutes. Drain well and set aside.
- Cut the pressed bean curd into thin strips.
- Peel and seed the cucumber, and cut it into thin strips.
- Heat a wok or large frying pan over high heat until it is hot. Add 1½ Tbsp. of the peanut oil and, when it is very hot and slightly smoking, turn the heat down to moderate. Add the egg mixture and stir-fry for a few minutes or until the egg has barely scrambled. Remove the egg from the wok and drain on paper towels.
- Wipe the wok clean and reheat it. When it is hot, add the remaining 1½ Tbsp. of oil. When it is very hot and slightly smoking, quickly add the onion, ginger, and garlic, and stir-fry for 2 minutes. Then add the mushrooms, cloud ears, pressed bean curd, bean-thread noodles, and cucumbers, and stir-fry for 2 more minutes.
- Add the soy sauce, bean sauce, Shaoxing rice wine or dry sherry, hoisin sauce and remaining sesame oil, and continue to stir-fry for 3 minutes. Finally, add the cooked eggs and stir-fry for 1 minute. Turn onto a serving platter.