I had some leftover fried egg and onion (recipe written below), so I picked up a bit of minced pork and a small head of broccoli and turned it into a simple, comforting stir-fry. To satisfy my chili craving, I finished it off with a a good squeeze of chili sauce and served it over hot rice.
“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.”
“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.”
My simple dish of leftover fried egg, onion, minced pork, and broccoli is healthy and delicious, especially served with a bowl of rice. Let’s cook!!!
Ingredients
Minced pork broccoli (light)
250 g minced pork
1 small head broccoli, florets
1 Tbs Shao Xing Chinese cooking wine
2 Tsp light soy sauce
1 Tbs minced garlic
1 Tbs mirin
oil
pepper
salt
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
Minced pork broccoli (light)
Heat 2 Tbs oil in a saucepan on medium heat. Add garlic toss around until fragrant about 30 seconds. Then add the minced pork, season with salt and pepper, cook until browned. Transfer to a plate line with paper towel and set aside.
Add another 2 Tbs oil, turn heat up medium high, add broccoli stems, stir, cook until tender. Next add broccoli florets. Stir, cook until the tender. Add soy sauce, mirin, light soy sauce, Shao Xing Chinese cooking wine, and stir to combine. Add back minced and toss to mixed well with the sauce for 2-4 minutes. Transfer to a serving plate. Keep warm.
Tom yum fried egg onion
Using the same saucepan over medium heat. Add 1 Tbs oil to the saucepan. Gently crack the egg onto a small bowl, then carefully slide it into the heated saucepan. Season the egg with a pinch of salt and pepper.
I place 3 eggs into the saucepan first. Don’t overcrowd the eggs as needed space to flip them overs. 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.
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 saucepan. Scatter the onion over saucepan. 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 serving plate, scatter some tom yum onion mixture over the 3 other cooked eggs. Now the remaining cooked 3 eggs on top of the tom yum onion mixture. The spoon the remaining tom yum onion mixture over the cooked eggs. Serve both the dishes with rice. Squeezed chili sauce all over. 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. You can add egg about 3 eggs, crack the eggs and lightly beaten then pour into the broccoli minced pork and let the egg cook by toss around.
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