Strange-Taste Stir-Fried Eggs

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

The term ‘strange-taste’ is one I have often wondered about. It is of Szechuan origin and is regularly applied to fragrant Szechuan fish recipes. Given the rather warm climate and lack of refrigeration in the area, I wonder if something other than the cook’s imaginative use of seasonings may have generated the strange taste!

Be that as it may, the food is delicious and I am willing to accept the traditional explanation that it is popularly known as ‘strange-taste’ because it incorpo