I thought this would be an appropriate photo to start my blog entry! My little darling couldn’t wait for me to get the spoon and the rest of the food and started nibbling off the plate like a little kitten. haha…
I actually cook this once a week at least for our lunch on weekdays because both my girl and I love this very simple but yummy dish which goes wonderfully well with a bowl of porridge. {updated: My boy loves this dish as well!}
My mum used to cook this when I was a teenager and before going to work, she’d cook this dish and porridge in the late morning for me to heat up when I get back from school in the afternoon. It’s a really simple home-cooked dish which was only brought back to the dinner table in the period when I was recovering from the recent bout of gastric flu. I was on a porridge diet and I wanted to cook something simple, light and nutritious to go with the porridge – something that my girl could eat as well. Recently I’ve been cooking lunch for hubby on days he doesn’t need to work and when he tried this dish, he loved it as well! 😛
- 160g minced pork
- 2 eggs, beaten
- 2 teaspoons minced garlic / sliced garlic (if you want to remove it's easier)
- 1 bunch scallions, washed and cut into 2" segments
- 1-2 tablespoons water
- 1.5 tablespoons oyster sauce
- 2 teaspoons hua diao jiu
- 2 teaspoons sesame oil
- 2 teaspoons dark soy sauce
- a few dashes of ground black pepper
- 2 teaspoons oil
- Add the water to the pork and then marinate the pork for at least 15 minutes.
- Beat the eggs and set aside.
- Heat the oil in the wok. Fry the garlic and scallions till fragrant then add in the pork. Quickly break up the pork so it doesn't end up as one big clump.
- When the meat starts to change colour (indicating that it's almost cooked through), swirl the egg over.
- Let the mixture sit for 30 seconds before stir frying till the mixture is cooked - if you like the dish to be on the darker side (like me), you can add more dark soy sauce at this stage if you didn't add enough earlier. Of course, if it's already salty, then hold off the dark soy sauce. You'd have to do the taste test yourself. 🙂
- Add more water if you desire more gravy. Adjust the sauce accordingly thereafter.
- Dish and serve with porridge.
For more egg-related recipes, please check out the Egg Dishes index on the blog!
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