I had a variety of leftovers to go with rice. All I needed to do was cook some rice and warm up all the leftovers. It’s a mix-and-match dinner tonight.

“Pork neck is a flavourful, fatty cut rich in protein, B-vitamins, and minerals like zinc, phosphorus, and selenium. It’s ideal for slow cooking (braising, pulled pork) or frying — the fat keeps it moist and tender whether pan-fried, deep-fried, or air-fried. Benefits include supporting muscle growth, immune function, and energy production. Pork mince is typically made from pork shoulder and occasionally loin trimmings. It’s sold pre-ground at supermarkets, usually without fat percentage labelling, and contains around 15% fat.”

“Silken tofu is made like block tofu but without curdling — left unpressed to retain full moisture. It’s rich in Omega-3, Omega-6, vitamins C, A, E, and calcium, though with less calcium than firm tofu. Note: those with estrogen-sensitive breast tumours should limit soy intake, and people with thyroid issues should avoid tofu due to its goitrogen content.”

“Broccoli is an edible green plant in the cabbage family, classified in the Italica cultivar group of Brassica oleracea. It’s nutrient-rich and may reduce inflammation, improve blood sugar control, boost immunity, and promote heart health. Carrots are nutritious root vegetables packed with beta-carotene, fibre, antioxidants, vitamin K, and potassium. They support vision, immune function, digestion, and bone health, while also helping reduce cancer risk, lower cholesterol, manage weight, and promote healthy skin.”

“Green beans are a nutritious legume rich in vitamins A, C, and K, minerals, fibre, and antioxidants. They support immune and heart health, bone strength, and digestion, and help regulate blood pressure and cholesterol — all while being low-calorie and versatile for any diet. Red capsicum is a sweet, non-spicy fruit vegetable packed with vitamin C, eye-protective carotenoids, and powerful antioxidants. It supports skin health and collagen production, is low in calories, high in water, and a good source of dietary fibre.”

My dinner is colourful, healthy, and delicious. Thank you, God, for providing me food. Let’s cook!!!

Ingredients

Pork and marinade

250 g pork, cut to bite size
2-3 Tsp cornflour, divided
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
3 Tbs minced garlic
2 Tsp ginger powder, divided
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water
1 Tbs Shao Xing Chinese cooking wine
1 Tsp mirin
1/8 c chicken stock
oil
salt
pepper

Vegetables

1 red capsicum, remove stem and seeds, cut to bite size
2-3 carrots, peeled skin, and cut to bite size
6-8 green beans, trim ends, and cut to bite size

Minced pork vegetables with tofu

2 boxes of 500 g silken tofu
300 g minced pork
4-6 napa cabbage leaves, cut to bite size
1 Tbs teriyaki sauce
1 Tbs minced garlic, plus extra
oil
salt
pepper

2 boxes of 500 g silken tofu
300 g minced pork
4-6 napa cabbage leaves, cut to bite size
1 Tbs teriyaki sauce
1 Tbs minced garlic, plus extra
oil
salt
pepper

Minced pork egg broccoli

500 g minced pork
4 eggs
2 medium size broccoli, cut to bite size
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
3 Tsp cornflour
oil
salt
pepper

Tom yum fried egg onion

6 eggs
1 small onion
fried shallots, bought
1 Tbs tom yum paste
2 Tsp mirin
oil
salt
pepper

Method

Marinade pork and cook

In a large bowl mix the marinade; add 2 Tsp cornflour first; except 1/8 c chicken stock for pork until well combined. Add pork, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature for about 10-15 minutes.

Heat saucepan on medium high heat and add 1 Tbs oil. When the oil is hot, add minced garlic, 1 Tsp ginger powder and cook until fragrant about 20 seconds. Then add remaining 1 Tsp ginger powder, chicken stock powder and water. Cook for 20 seconds fragrant. Add the marinated pork and cook until brown about 2-4 minutes.

Add the carrots and cook for about 30 seconds. Add the green beans, and cook for 2 minutes. Then add pork marinade, chicken stock, remaining 1 Tsp cornflour and season to taste with salt and pepper, cook until pork and vegetables are cooked and sauce has caramelised about 4 minutes. Now add in red capsicum, toss to mix well for about 1 minutes. Transfer cooked pork and vegetables with caramelised sauce to a deep plate.

Minced pork vegetables with tofu

In a large bowl mix the marinade except vegetable stock powder and 4 Tbs water for minced pork until well combined. Add minced pork, tossing it in the marinade and make sure meat are covered. Let stand at room temperature for about 10-15 minutes.

Carefully remove silken tofu out of the package and drain. Transfer the tofu to a chopping board lined with paper towel, pat dry with paper towel and set aside 15 minutes to let some of the excess water come out of the tofu.

Once minced pork stand time up, heat deep pan on medium high heat and add 1 Tbs oil. When the oil is hot, add garlic and fry until fragrant. Then add the marinated pork and let it brown briefly about 3 minutes. Next add cabbage and cook about 4 minutes. Add salt and pepper, toss to mix well until minced pork, and cabbage are cooked and soft. Now add in marinade sauce, vegetables stock: 1 Tsp vegetable stock powder and 4 Tbs water, and check seasoning. Let simmer for about 2-4 minutes. Switch off hob.

Spoon minced pork and vegetables to a deep plate. Scatter the extra 1 Tbs minced garlic all over the minced pork and vegetables. Next place the two silken tofu on top of minced pork and vegetables. Season with salt and pepper.

Spoon some minced pork and vegetables on top of silken tofu. Drizzle teriyaki over the tofu and minced pork and vegetables. Then microwave for 1 minute as I don’t like eating tofu too raw. (You don’t have to microwave). Remove from microwave. Check seasoning.

Minced pork egg broccoli

Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in minced pork, smashing it to small bits and tossing around until it is starting to get brown and slightly crisp on the bottom about 5 minutes.

Then add in oyster sauce, soy sauce, and Shao Xing; toss around to coat the minced pork about 1 minute. Now add in broccoli stems stir to mix well and cook for about 2-3 minutes first. Then add in florets and toss around mix well for about 4-5 minutes. Season with salt and pepper. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs.

Lightly beat the eggs with a pinch of salt in bowl and pour the egg mixture in and stir mix well until eggs are cooked. Check seasoning. If needed more salt and pepper. Once all are cooked, spoon onto a serving bowl.

Tom yum fried egg onion 

Place a non-stick pan over medium heat. Add 1 Tbs oil to the pan. Gently crack the egg onto a small bowl, then carefully slide it into the heated pan. Season the egg with a pinch of salt and pepper. 

I place 3 eggs into the pan first. Cook until the egg whites are fully set. Next use a thin spatula to carefully flip half the egg over and seal them. Gently press the edges to seal. Now flip over the other side. Once these 3 eggs are done. Removed to a deep plate. Repeat with the remaining eggs. Once remaining eggs are done, removed to the prepared plate with 3 cooked eggs. Don’t overcrowd the eggs as needed space to flip them overs.

Note: For over-easy, cook the second side for a very short time, just until the yolk is slightly set but still runny. For over-medium, cook for about 1 minute longer, until the yolk is somewhat set but still jiggly. For over-hard, cook for another 2-3 minutes, or until the yolk is completely firm. 

Add another 1 Tbs oil into the pan. Scatter the onion over pan. Let the onion cook for 1 minutes until softened undisturbed. Now add tom yum paste, and mirin sauce toss to mixed with onion. Once the tom yum onion are done. Switch off the hob.

Next spoon the cooked 3 eggs on to plate, scatter some tom yum onion mixture over the 3 other cooked eggs. Place the cooked 3 eggs; you transfer to another plate earlier on top of the tom yum onion mixture. The spoon the remaining tom yum onion mixture over the cooked eggs. Serve all the dishes with rice. Enjoy with a glass of Pinot Griggs!!!

Note: Any leftover keeps in an air tight container in freezer for about 10-14 days. In fridge, about 4-5 days. You can serve it with other dishes or eat with noodles.

https://helenscchin.com/2022/09/07/pork-fillet-minced-pork-tofu-vegetables-fried-egg-onion-and-rice/

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