Stir-fried Eggs with Meats and Vegetables

Liu Huang Cai

250g minced pork

1tablespoon groundnut or vegetable oil

6eggs, beaten

2 teaspoons sesame oil

2teaspoon salt

pinch of freshly ground black pepper

3 tablespoons finely chopped spring onions

1small onion, thinly sliced

125g frozen peas

50g cooked ham, chopped

2tablespoons oyster sauce

chopped spring onions, to garnish

2 teaspoons light soy sauce

2teaspoons shaoxing rice wine or dry sherry

2 teaspoons sesame oil

1teaspoon sugar

pinch of salt

A variation of the fu-yung’ so well known in takeaways, this is a satisfying dish that is easy to make, and one typi-cally found in many Chinese homes.

1. Combine the pork with the all the marinade ingredients in a bowl.

2. Heat a wok until it is hot, then add the 1 tablespoon groundnut or vegetable oil. When the oil is hot and slightly smoking, add the pork mixture and stir-fry for 2 minutes. Remove and drain well in a colander.

3. Combine the beaten eggs with the sesame oil, salt, pepper and spring onions in a bowl.

4. Wipe the wok clean and reheat. When the wok is hot, add the 2 tablespoons groundnut or vegetable oil and when the oil begins to slightly smoke, swirl the oil around the entire side of the wok. Add the onion, peas and ham and stir-fry for 3 minutes. Then add the egg mixture and stir-fry over a high heat, folding and lifting it, until the egg begins to set slightly. Return the pork to the wok and continue to stir-fry for another minute to finish cooking the eggs and to reheat the pork.

5. Turn the mixture onto a platter and add the oyster sauce. Garnish with chopped spring onions and serve at once, with rice and a vegetable dish for a wholesome meal.

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