Zucchini Scrambled Eggs | Light, Juicy, Summer Chinese Comfort

西葫芦炒鸡蛋

Zucchini Scrambled Eggs | Light, Juicy, Summer Chinese Comfort — a Chinese recipe, ready in about 12 minutes. Step-by-step instructions with photos.

Ingredients

• zucchini
• eggs
• neutral oil
• light soy sauce
• salt
• sesame oil

Instructions

1. Halve zucchini, scoop out seeds. Slice into half-moons. (Zucchini uniform.)
2. Whisk eggs with salt until uniform.
3. Heat oil over medium-high. Add zucchini, cook 60 seconds without stirring.
4. Push zucchini aside. Add oil, pour eggs. Let set 10 seconds.
5. Scramble eggs, toss with zucchini. Add soy sauce and sesame oil, serve.