sylkeweb

Doubanjiang can be used in place of gochujang or other spicy additions to your food, so the possibilities are endless ☺️ We’ve had this dish several times now and I find that it really depends on how fluffy the eggs turn out. I heat up the oil in my wok to much more than medium, put the egg in, stir it carefully and turn the heat back to medium. When it’s about half cooked it’s time for the mushrooms and then I switch the cooker off pretty quickly so that it’s mostly the heat remaining in the wok that’s finishing the cooking.