Thousand-Year-Eggs in Asian Pesto Sauce
|Preparation Time:||5 minutes|
|Time Until Ready:||5 minutes|
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
- 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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