Wednesday, November 14, 2012

Pork And Chinese Broccoli With Silky Egg Sauce On Rice 滑蛋豬肉芥蘭飯

I had grand plan for a big fancy dinner on Sunday night but all I could managed was this simple one dish meal after a long lunch with perhaps a few drinks too many.

Though simple and far from fancy, this moorish dish is something I could eat everyday.... well anything that comes with the delicious egg sauce really! Feel free to replace the pork with beef, chicken or seafood of your choice. 

If you are also a wat dan sauce (silky egg sauce) fan, remember to check out the following dishes too;

serves 2 as a one dish meal
you'll need;
2 tbs of cooking oil
2 cloves of garlic, chopped
3 cm piece of ginger, finely chopped
1 small bunch of kailan (Chinese broccoli), cut into manageable pieces
300 g of pork neck, finely sliced and marinated 10 minutes
2 tbs of oyster sauce
2 tbs of light soy
1 tsp of white pepper
a dash of Chinese cooking wine
2.5 cups of stock
corn flour solution
2 eggs, lightly beaten

pork marinade;
1.5 tbs of light soy
1 tbs of oyster sauce
1 tsp of sesame oil
1 tsp of white pepper
a dash of Chinese cooking wine
2 tbs of corn flour

Prepare the aromatics and kailan and set aside.

Marinate pork for at least 10 minutes.

Brown marinated pork slices with a little in a very hot work, remove and set aside.

Add a little more oil to the wok and saute chopped garlic and ginger for 5 seconds before adding the kailan. Saute on high heat for about a minute, add seasonings and mix well.

Add stock and allow to come to a boil, thicken the sauce with a little corn flour solution.

Return the pork to the wok, slowly add in the beaten egg and stir gently to incorporate the egg to the sauce. Check for seasonings.

Divide the content of the wok between two waiting plates of steamed rice, serve with some chopped chillies in soy.


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melbourne, victoria, Australia