Bärlauch Mit EI Rezept
BÄRLAUCH MIT EI REZEPT is a easy Chinese recipe that serves 2. 300 calories per serving. Recipe by jingche on YouTube.
Prep: 8 min | Cook: 9 min | Total: 22 min
Cost: $5.50 total, $2.75 per serving
Ingredients
- 150 g Wild Garlic (Separate stems and leaves; stems sliced thin, leaves roughly chopped)
- 5 large Eggs (Room temperature)
- 0.5 tsp Salt (Fine sea salt)
- 0.25 tsp White Pepper (Ground)
- 1 tbsp Rice Wine (Chinese Shaoxing wine or dry sherry)
- 1 tsp Cornstarch (Speisestärke, for silky egg texture)
- 2 tbsp Vegetable Oil (High‑smoke‑point oil)
- 1 tbsp Soy Sauce (Light soy sauce)
Instructions
Prepare Wild Garlic
Rinse the wild garlic, then separate the stems from the leaves. Slice the stems thinly and roughly chop the leaves.
Time: PT5M
Whisk Eggs
Crack 5 eggs into a mixing bowl. Add ½ tsp salt, ¼ tsp white pepper, and 1 tbsp rice wine. Whisk vigorously until bubbles form, then stir in 1 tsp cornstarch until just combined.
Time: PT3M
First Egg Cook
Heat the wok over medium‑high heat, add 1 tbsp oil, and swirl. Pour in the egg mixture, stirring constantly. When the egg begins to set but is still soft, flip once, cut into bite‑size pieces, and transfer to a plate.
Time: PT3M
Temperature: medium-high
Stir‑Fry Garlic Stems
Add a splash (≈1 tsp) of oil to the wok. Toss in the sliced stems and stir‑fry for about 1–2 minutes until they soften and become fragrant.
Time: PT2M
Temperature: medium-high
Add Garlic Leaves
Add the chopped leaves, stir‑fry for another 30 seconds until the aroma of wild garlic fills the wok.
Time: PT1M
Temperature: medium-high
Season the Greens
Sprinkle a pinch of salt and drizzle 1 tsp rice wine over the greens, stirring to coat.
Time: PT30S
Temperature: medium-high
Combine Egg and Finish
Return the cooked egg pieces to the wok, add 1 tbsp soy sauce, and toss everything together for another minute until heated through and evenly coated.
Time: PT2M
Temperature: medium-high
Serve
Slide the wild garlic with egg onto a serving plate. Optionally garnish with a few fresh leaves.
Time: PT30S
Nutrition Facts
- Calories
- 300
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten (soy sauce)
Allergens: Eggs, Soy
Ingredient Substitutions
- Instead of Wild Garlic: Chives, Green onions
- Instead of Eggs: Egg whites only (reduce richness)
- Instead of Salt: Soy sauce (adds extra flavor)
- Instead of White Pepper: Black pepper
- Instead of Rice Wine: Dry sherry, Mirin (less dry)
- Instead of Cornstarch: All‑purpose flour (use 2 tsp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Soy Sauce: Tamari (gluten‑free)
Equipment Needed
- Wok or Large Skillet
- Spatula or Wooden Stir‑Fry Spoon
- Mixing Bowl
- Whisk or Fork
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Separating and slicing the wild garlic stems from the leaves
- Whisking the eggs until bubbles form for a fluffy texture
- Adding cornstarch to the egg mixture for silkiness
- Cooking the first egg batch just until tender, not over‑cooked
- High‑heat stir‑fry of garlic stems and leaves to release fragrance without burning
Chef Tips from the Video
- Adding a pinch of cornstarch to the beaten eggs creates a velvety, custard‑like texture.
- Use a very hot wok; the quick flash‑fry preserves the bright green color of the garlic leaves.
- Finish with a drizzle of sesame oil (optional) for an extra nutty aroma.
Troubleshooting
Egg turns rubbery or dry.
Cook the egg only until just set and remove from heat immediately; finish cooking when combined with the greens.
Wild garlic smells burnt.
Stir‑fry on high heat for a very short time and add a splash of water or extra oil if the wok becomes too dry.
Dish is too salty.
Rinse a small portion of the cooked egg in warm water, drain, and return to the wok; reduce added salt next time.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Not recommended; texture of the egg will become rubbery.
Room temperature: Do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Rinse, dry, and chop the wild garlic up to 2 hours ahead; keep refrigerated.
- Whisk the eggs with seasonings and cornstarch, cover, and refrigerate for up to 30 minutes.
- Measure soy sauce and rice wine in a small bowl for quick addition.
Frequently Asked Questions
What is the cultural significance and history of wild garlic with egg in Chinese cuisine?
Wild garlic (known as "jiǔcǎo" in Chinese) has been used for centuries in regional Chinese cooking, especially in spring when the plant is abundant. Pairing it with egg creates a simple, protein‑rich dish that celebrates the season and reflects the Chinese tradition of quick stir‑fry meals.
What regional variations of garlic‑egg stir‑fry exist within Chinese cuisine?
In Sichuan cuisine the dish may include chili oil and Sichuan pepper for heat, while in Cantonese cooking a splash of oyster sauce is common. Some northern versions substitute scallions for wild garlic, but the core technique of whisked egg with a fragrant green remains the same.
How is wild garlic with egg traditionally served in Chinese households?
It is typically served hot, directly from the wok, alongside steamed rice. In many families it appears as a modest side dish during family meals or as a light main during the spring festival when fresh wild herbs are celebrated.
During which Chinese celebrations is wild garlic with egg especially popular?
The dish shines during the Qingming Festival and the early spring harvest celebrations, when wild greens like garlic are freshly harvested and featured in simple, wholesome meals.
What authentic ingredients are essential for a traditional Chinese wild garlic with egg, and what are acceptable substitutes?
Authentic ingredients include fresh wild garlic, Shaoxing rice wine, light soy sauce, and a pinch of white pepper. If Shaoxing wine is unavailable, dry sherry works; regular chives can replace wild garlic, though the flavor will be milder.
What other Chinese dishes pair well with wild garlic with egg?
It pairs beautifully with steamed jasmine rice, simple cucumber salad, or a bowl of hot and sour soup. For a fuller meal, serve alongside stir‑fried tofu or a mild braised pork belly.
What are the most common mistakes to avoid when making wild garlic with egg?
Common errors include over‑cooking the egg, which makes it rubbery, and burning the wild garlic, which turns its flavor bitter. Also, adding cornstarch too early can clump; stir it in after the eggs are whisked.
Why does this recipe use cornstarch in the egg mixture instead of plain flour?
Cornstarch dissolves quickly and creates a silky, custard‑like texture without adding extra gluten. Flour would make the egg slightly gummy and change the mouthfeel.
Can I make wild garlic with egg ahead of time and how should I store it?
Yes, you can whisk the eggs and chop the garlic up to 30 minutes ahead; keep both covered in the refrigerator. Once cooked, store the dish in an airtight container for up to 2 days and reheat gently in a skillet.
What does the YouTube channel jingche specialize in?
The YouTube channel jingche focuses on quick, home‑cooked Asian recipes, especially Chinese street‑food techniques, with clear step‑by‑step demonstrations for busy home cooks.
How does the YouTube channel jingche's approach to Chinese cooking differ from other Chinese cooking channels?
jingche emphasizes ultra‑fast preparation using seasonal ingredients like wild garlic, minimal equipment, and practical tips for everyday kitchens, whereas many other channels often showcase more elaborate, restaurant‑style presentations.
Last updated: August 8, 2026
