Chinese-style scrambled eggs with pork and tomatoes
Scrambled eggs, browned ground pork, softened onion, garlic and tomatoes are simmered in bone broth with soy sauce, oyster sauce and hoisin sauce. Inspired by Chinese-style scrambled eggs with tomatoes.
Servings 4 people
Ingredients
- 2 tablespoons cooking oil
- 4 large eggs whisked until frothy
- 225 grams fatty ground pork (about ½ pound)
- 1 yellow onion peeled and thinly sliced
- 6 cloves garlic peeled and minced
- 4 to 6 tomatoes cut into wedges
- fish sauce
- 1 cup bone broth
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- ½ teaspoon rice vinegar
- ¼ teaspoon sesame seed oil
- ½ teaspoon potato starch
To serve
- cooked rice
- thinly sliced scallions
Instructions
- Heat the cooking oil in a wok. Pour in the beaten eggs. Cook over medium-low heat, stirring non-stop to create volume. Scoop out to a plate and reheat the wok.
- Spread the ground pork as thinly as you can. Leave to brown lightly then stir and cook until the meat has lost most of its raw appearance. Stir in the garlic and onion slices, and continue cooking until the onion slices have softened.
- Stir in the tomatoes and pour in about a tablespoon of fish sauce.
- Add the bone broth (it's okay if it's chilled and still in jelly state) and bring to a simmer.
- Mix together all the ingredients for the sauce with two tablespoons of water, pour into the pan and stir.
- Take your scrambled eggs and add to the meat and sauce. Leave to simmer for about five minutes. Top with scallions.
- Ladle rice into bowls, top with the egg-pork-vegetable-mix, drizzle in some sauce and garnish with more scallions.
