Friday, October 18, 2019

Crispy Pan-Fried Thousand Year Eggs with Sautéed Bell Peppers and Chili-Black Bean-Vinegar Sauce

This is a very interesting and delicious take on thousand year-old eggs (aka 'Pidan'). Mom came across this recipe online (YouTube?) and adapted it to her own taste. She made it for our June 22, 2019 celebration of what would have been dad's 93rd birthday. The Pidan are halved and coated in potato starch and pan fried until lightly crispy. The topping is a sauce of sautéed diced bell peppers, minced Fresno chilies and minced garlic with black bean sauce, chili sauce and rice vinegar. I haven't made this myself yet but will update this post when I do with more exact ingredient proportions and instructions. The only thing I would change is to put the bell pepper sauce on the bottom of the plate and top it with the Pidan to keep them crispy. Otherwise, it's a tasty and brilliant dish! Thanks mom!

6 Thousand Year-Old Eggs (Pidan), halved
Potato starch
1 green bell pepper, seeded and cut into 1" dice
1 Fresno chili, seeded and finely diced
3 cloves garlic, minced
Black bean sauce
Chinese chili sauce
Rice vinegar
Cilantro for garnish

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