Go Back
Green pepper, egg, and ham stir-fry in a glossy soy glaze

Green Pepper, Egg, and Ham Stir-Fry (Qing Jiao Ji Dan)

Lin
Green pepper, egg, and ham stir-fry (qing jiao ji dan chao huo tui): soft scrambled egg, crisp pepper rings, and seared ham cooked separately, then reunited under a dark-soy-oyster glaze for 30 seconds. A 10-minute rice-killer.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 3 servings
Calories 260 kcal

Equipment

  • Wok or wide skillet
  • Spatula
  • Knife

Ingredients
  

For the Stir-Fry

  • 2 cloves garlic, minced
  • 2 green peppers, sliced into rings
  • 1/2 ham (huo tui) or sausage, sliced thin
  • 2 eggs, beaten
  • 1 tsp dark soy sauce 5 ml
  • 1 tbsp oyster sauce 15 ml
  • 2 tbsp neutral oil 30 ml

Instructions
 

  • Smash 2 garlic cloves and mince.
    Mince the garlic cloves
  • Slice 2 green peppers into thin rings.
    Slice the green peppers into thin rings
  • Slice half a ham sausage thinly.
    Slice the ham into thin pieces
  • Beat 2 eggs and set aside.
    Beat the eggs until smooth
  • Heat oil in the wok and pour in the eggs.
    Pour in the beaten egg and let it set
  • Once set, break into pieces with the spatula and set aside.
    Break the set egg into pieces and set aside
  • Leave oil in the pan, add the garlic, and bloom.
    Bloom the minced garlic in the oil
  • Add the green peppers.
    Add the pepper rings and stir-fry
  • Stir-fry until just cooked.
    Cook the peppers until just done, still bright and crisp
  • Set aside with the eggs.
    Set the peppers aside with the egg
  • Add the ham slices.
    Add the ham slices to the wok
  • Pan-fry until fragrant.
    Pan-fry the ham until fragrant and lightly browned
  • Return the eggs, garlic, and peppers; toss to combine.
    Return the egg and peppers to the wok with the ham
  • Add 1 tsp dark soy sauce and 1 spoon oyster sauce.
    Add the dark soy and oyster sauce
  • Toss evenly.
    Toss until everything is glossy with sauce
  • Half a minute of stir-frying is enough.
    Cook for thirty more seconds to set the glaze
  • Simple and rice-worthy!
    green-pepper-egg-ham-stir-fry-qing-jiao-ji-dan-chao-huo-tui-s17.jpg
  • With sweet-sour-spicy pickled peppers, this plate feeds two bowls of rice.
    Serve with sour-spicy pickled chilies on the side

Notes

Tips: Cook each component separately - egg soft, pepper crisp, ham seared - then combine. Dark soy plus oyster sauce is the complete seasoning. The final toss is 30 seconds, no more.
Food Safety: Cook the egg thoroughly. Reheat leftovers to at least 74°C (165°F). Refrigerate within 2 hours; consume within 2 days.
Allergen Notice: Contains egg, soy (dark soy, oyster sauce); possible gluten and shellfish - check labels.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword green pepper egg ham, ham stir fry, qing jiao ji dan chao huo tui