Stir-Fried Spring Vegetables with Salted Egg Yolk and Ground Pork鹹蛋黃炒春菜豬肉碎
A light yet flavourful Hong Kong-style stir-fry featuring tender spring vegetables brought together with crumbly ground pork and the distinctive creamy richness of salted egg yolk. The egg yolk creates a silky coating that clings to each vegetable piece, enhanced by garlic and a touch of soy sauce.
01Ingredients
- 200g ground pork
- 250g choy sum
- 100g pea shoots
- 2 pieces salted egg yolks
- 3 cloves garlic, minced
- 2 pieces spring onions, cut into 3cm lengths
- 2tbsp vegetable oil
- 1tbsp soy sauce
- 0.5tbsp oyster sauce
- 1tsp sesame oil
- 100ml chicken stock
- 0.5tsp white pepper powder
Nutrition (per serving)385kcal
- Protein22.5g
- Carbs8.2g
- Fat28.4g
Fiber 2.1 gSodium 687 mg
02Steps
- Heat wok over high heat until smoking. Add vegetable oil and swirl to coat
- Add minced garlic and stir-fry until fragrant
- Add ground pork and break it up with the spatula, stir-fry until cooked through
- Add choy sum and pea shoots, toss to coat with oil and cook briefly
- Pour in chicken stock and cover, let vegetables steam for 1-2 minutes
- Add soy sauce and oyster sauce, stir well
- Push ingredients to the side of the wok. Pour salted egg yolk into the centre and let it cook for 5 seconds
- Quickly toss and mix the salted egg yolk with all vegetables and pork, creating a creamy coating
- Add white pepper powder and sesame oil, toss through
- Add spring onions, toss quickly and transfer to serving bowl
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