Serves: 4
Total Calories: 114

4 to 6 eggs
2 stalks scallion
2 tablespoons oils
1/2 teaspoon salt

1. Beat eggs well. Shred or sliver scallion stalks.

2. Heat oil. Add salt, then scallions, and stir-fry a few times.

3. Pour in beaten eggs and cook over medium-high heat. As eggs begin to set, draw them with a fork or spatula away from the edges of the pan and toward the center. (Do not overcook: eggs are best when semi-solid or partly set.) Serve at once.

NOTE: Stirred eggs are seldom cooked alone they're combined with various meats, seafood and vegetables as in the variations below.

VARIATIONS:

with Bacon and String Beans
In step 2, omit the oil. Add 2 bacon strips, cut in 1/2-inch sections and pan-fry until nearly done pour off half the fat. Add to the pan 2 cups string beans, cut diagonally in 1-inch sections and parboiled. Stir-fry string beans until softened but still bright green. Then add the eggs and cook as in step 3.

with Bean Sprouts
In step 2, add 1/2 pound bean sprouts, blanched. Stir-fry 2 to 3 minutes, then add eggs. (You may also add with the bean sprouts 1/2 cup bamboo shoots, shredded.)

with Crabmeat I
In step 2, add 1 cup crabmeat, picked over and flaked, and stir-fry 2 minutes. Then add 1/4 cup bamboo shoots, cut in strips and 3 fresh mushrooms, sliced stir-fry 2 minutes more. Add eggs and cook as in step 3. (For the oil, you may substitute chicken fat.)

with Crabmeat II
In step 2, add the crabmeat as above and stir-fry 2 minutes. Next add 1 cup bean sprouts, blanched sprinkle lightly with salt and pepper and stir-fry 1 to 2 minutes more. Then add eggs and cook as in step 3.

with Fish
In step 1, add to beaten eggs 1/2 pound fish fillets, coarsely chopped. Then pick up steps 2 and 3.

with Ham
In step 1, add to beaten eggs 1/4 pound smoked ham, coarsely chopped. Then pick up steps 2 and 3.

with Mushrooms I
In step 1, add to the beaten eggs 1/2 cup fresh mushrooms, shredded. Then pick up steps 2 and 3.

with Mushrooms II
In step 2, add 2 tablespoons cloud ear mushrooms (soaked), sliced, and stir-fry 1 to 2 minutes. Then add eggs and cook as in step 3. Before serving, sprinkle eggs with 1 teaspoon each soy sauce and oyster sauce.

with Oyster Sauce
In step 1, add to eggs 1 tablespoon oil and a dash of pepper then cook as in steps 2 and 3. When eggs are nearly done, turn off heat sprinkle with 1 tablespoon oyster sauce and scramble once more (they will go on cooking in their own heat). Garnish with 1/4 cup smoked ham, shredded, and a few sprigs of Chinese parsley.

with Peas
In step 2, add after the scallions 1 cup peas, shelled and parboiled stir-fry 2 minutes. Then add eggs and cook as in step 3. Sprinkle with 1 tablespoon soy sauce and serve. (Before adding the peas, you may add either 1 slice smoked ham, diced, and/or 1 bacon strip, diced. When bacon is used, reduce oil to 1 tablespoon.)

with Preserved Eggs
In step 1, add to beaten eggs 2 preserved eggs, cleaned, shelled, cut in half lengthwise, then crosswise in 8 slices. For the scallion, substitute 1 small bunch Chinese chives, cut in 2-inch lengths. In step 2, stir-fry the chives 2 minutes over medium heat. Then add the egg mixture and cook as in step 3.

with Scallions
In step 1, add to beaten eggs 6 whole scallions, minced, and 1 teaspoon soy sauce. Pick up steps 2 and 3.

with Scallops (Dried) I
In step 1, add to beaten eggs 10 dried scallops (soaked overnight in 1 cup water, first heated to boiling), 1 tablespoon sherry, 1/2 teaspoon salt, and 1/2 teaspoon sugar. (You may also add in step 1 the scallop-soaking liquid, which will enhance the flavor of the eggs.)

with Scallops (Dried) II
In step 2, add 10 dried scallops (soaked overnight in sherry), shredded, and stir-fry 2 minutes. Then add eggs and cook as in step 3.

with Shrimp
In step 2, add V2 pound shrimp, shelled, deveined and chopped coarsely, and 3 fresh mushrooms, sliced. Stir-fry until shrimp turns pink (about 2 minutes). Then add eggs and cook as in step 3.

with Shrimp (Dried)
In step 1 add to beaten eggs 1/4 cup dried shrimp, which first have been brought to a boil with 1 cup water, left to stand 20 minutes in the covered pan with the heat turned off, then coarsely chopped. (You may also add in step 1 the shrimp water, which win enhance the flavor of the eggs.) Pick up steps 2 and 3.

with Spinach
In step 2, add 1/2 pound whole leaf spinach to pan. Stir-fry in 1 to 2 tablespoons heated oil until spinach turns bright green but does not wilt. Remove and chop fine. Stir into the beaten eggs along with the salt. Then add another tablespoon of oil or lard to pan and cook eggs as in step 3.

with Tomatoes
In step 3, cook eggs, stirring vigorously for 1 minute then add 2 tomatoes, peeled and cubed. Cook, stirring gently, until eggs begin to set.

with Vegetables
In step 1, beat the eggs with 1 cup water. Then add 1 teaspoon soy sauce, a dash of pepper and a pinch of garlic powder. In step 2 add a few drops of sesame oil to the peanut oil. Then add 1 cup of any of the following vegetables, sliced or diced-Chinese cabbage, green peppers, onions, snow peas, asparagus, broccoli or string beans (the last 3 need parboiling first). Stir-fry until nearly done. Then add eggs and cook as in step 3.

with Leftovers
In step 2, add 1/2 to 1 cup cooked poultry, meat, fish or vegetables, shredded or diced. Stir-fry only to heat through. Then add eggs and cook as in step 3.

Nutritional Facts:

Serves: 4
Total Calories: 114
Calories from Fat: 94

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé