Thousand-Year-Eggs in Asian Pesto Sauce

Preparation Time:	5 minutes
Cooking Time:	n.a.
Time Until Ready:	5 minutes
Serves:	1

Ingredients

1-2 thousand-year-old eggs
1 tablespoon Chinese olive leaves (Ganlan Cai)
1 1/2 tablespoons vegetable stir-fry sauce
Few drops of toasted seame oil
1/2 tablespoon of black sesame powder

Directions

• Cut the thousand-year-old eggs into pieces and mix with other ingredients.
• Adjust amounts to taste and add a little water if you find the sauce too thick or too strong.
• Serve with udon noodles and top with ume or udzu.

Source: Richard Gien

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