Crisp Pork With Scrambled Eggs and Yellow Chives
Published September 22, 2007
Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.
- Total Time
- 20 minutes
- Rating
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Ingredients
3 ounces finely chopped pork shoulder
1 teaspoon fish sauce
1 tablespoon canola oil
Salt
Freshly ground white pepper
2 tablespoons yellow Chinese chives cut into 1-inch strips
4 eggs, beaten with a pinch of salt
Nutritional analysis per serving (2 servings)
2 grams carbs; 350 milligrams cholesterol; 291 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 385 milligrams sodium; 19 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine the pork, fish sauce, oil and a pinch of salt and pepper.
- Step 2
In a nonstick sauté pan set over medium-high heat, brown the pork until crisp and no longer pink. Add the chives and cook 1 minute more. Reduce the heat to medium, add the eggs and stir them around the pan until the eggs set. Accompany with white rice and gai lan with anchovies.
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