China · Home-style
Stir-Fried Mantou
Cubed steamed bread fried with egg until golden and crisp, seasoned with cumin, chili and scallion.
Leftover mantou is a common problem and this is the standard answer on street corners and in school canteens alike. The trick is coating the cubes with egg so they fry rather than steam, and using cumin and chili where salt would usually go. Once fried, the bread becomes something closer to a crouton, which is why it pairs well with a soup alongside.
Ingredients
- steamed buns2 pieces
- salt3 g
- oil20 ml
- ground cumin3 g
- chili powder3 g
- five-spice powder3 g
- scallions2 pieces
- eggs2 pieces
Directions
- 1
Cut the steamed buns into small chunks or slices.
- 2
If using egg, crack them into a bowl and beat them, optionally with a gram each of salt and five-spice powder, or leave the seasoning for later.
- 3
Pour the egg over the bread and mix so it coats evenly; do not use too much.
- 4
Heat the pan over high heat and pour in the oil, or add the oil first and let it heat if you use a steel pan and prefer not to risk it.
- 5
Add the bread cubes and stir-fry, keeping them moving evenly.
- 6
Lower the heat and fry until the cubes turn golden.
- 7
Add the salt, pepper and five-spice powder.
- 8
Finally add the chopped scallion and toss a few times.
- 9
Turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.