Cooking: Soy Sauce Fried Mantou

I’ve been cooking every day lately, breakfast especially.

Breakfast has to taste good, and it has to be fast and convenient. Best of all if nothing goes to waste — this time the house was sitting on way too much mantou, so I stir-fried it.

Same approach as yesterday’s fried bing, but today it’s fried mantou.

First, cut the mantou into chunks, chop some scallion, and crack two eggs into a beaten mixture.

As always, add oil to swirl around the wok. You can start with a bit of chili to fry out the aroma, then drop the mantou chunks straight in and pour the egg mixture evenly over the top, stir-frying quickly while it’s hot.

Then add the scallion, drizzle a little light soy sauce down the side of the wok, and if you want another flavor, add some black pepper; for more salt, splash in a little salt water.

Out of the wok, it tasted pretty good.