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RECIPE
9 INGREDIENTS 9 STEPS 50min

Shanghai Stir Fry Egg Whites

Deliciously soft and moist egg white clouds with dried scallops served in a broccoli ring, this popular dish is packed with flavor and so easy to make too.
Shanghai Stir Fry Egg Whites Recipe | SideChef
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Deliciously soft and moist egg white clouds with dried scallops served in a broccoli ring, this popular dish is packed with flavor and so easy to make too.
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
50min
Total Time
$4.75
Cost Per Serving

Ingredients

Servings
4
US / METRIC
7
Eggs , separated
6 whites and 1 yolk needed
1 head
2 oz
Small Dried Scallops
1/2 cup
1 tsp
or Potato Starch
1/4 tsp
Ground White Pepper
1/2 tsp
plus more as needed
as needed
Cooking Oil
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Nutrition Per Serving

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CALORIES
177
FAT
9.1 g
PROTEIN
15.7 g
CARBS
8.3 g

Author's Notes

When cutting the broccoli into small pieces, do not waste the stems. Peel it and blanch together with the broccoli florets and place them at the center of the dish.

Use at least 2-3 Tbsp of oil when stir-frying the egg white. Slow and low heat is recommended to keep the egg white soft and moist.

Cooking Instructions

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Step 1
Soak Small Dried Scallops (2 oz) in water. When rehydrated, shred into thin pieces and set aside. Divide into two portions, the smaller portions for garnishing.
Step 2
In a small saucepan, heat up a little Cooking Oil (as needed) . Saute a small portion of dried scallop till fragrant and turns golden brown. Remove from pan and set aside.
Step 3
Cut Broccoli (1 head) into florets and cut the stalk into slices. Heat a pot of boiling water. Add in a pinch of salt. Cook broccoli for 2 minutes. Then scoop and place into iced water for 5 seconds just to stop them from cooking.
Step 4
Arranged the blanched broccoli in a ring on a plate, with broccoli stalk slices in the middle. Set aside.
Step 5
In a measuring cup, mix together Milk (1/2 cup) , Granulated Sugar (1/2 tsp) , Ground White Pepper (1/4 tsp) , Salt (1/2 tsp) , and Corn Starch (1 tsp) till well incorporated. Then set aside.
Step 6
Briefly whisk Egg Whites (6) While mixing, gradually pour in the milk mixture. Whisk for 1 minute. Add in the portion of dried scallop strips.
Step 7
First, heat up ⅓ cup of Cooking Oil (as needed) in a non-stick wok over medium heat. When oil is heated up, reduce heat to very low. Then gently pour the egg white mixture into the middle of the wok.
Step 8
Lightly push the mixture forward with a wok ladle. A gentle scraping of cooked curds to one side allows cloud-like curds to form. You’ll see the egg whites slowly cooked and come together. Fry until almost done (about 30 seconds). Make sure it is soft and moist. Turn off the heat to maintain the soft cooked stage.
Step 9
Place the soft egg whites in the middle of the broccoli ring, add Egg Yolk (1) in the center, and sprinkle fried dried scallop over the top. Serve drizzled with aromatic black or red vinegar over it. It can be eaten as is or with steamed rice.

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Nutrition Per Serving
Calories
177
% Daily Value*
Fat
9.1 g
12%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
325.3 mg
108%
Carbohydrates
8.3 g
3%
Fiber
1.7 g
6%
Sugars
3.6 g
--
Protein
15.7 g
31%
Sodium
480.5 mg
21%
Vitamin D
1.7 µg
8%
Calcium
133.9 mg
10%
Iron
2.4 mg
13%
Potassium
379.7 mg
8%
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