Monday, November 14, 2011

洋葱猪肉炒蛋 Egg, Pork and Onion Stir-fry

This is comfort food to me. The flavor and look remind me so much of a Japanese dish called katsu don
(onions simmered in soy sauce and broth and topped with a breaded pork chop and egg poured over top) only much simpler to prepare. This dish come from Taiwan but I wouldn't be surprised if it resulted from some Japanese influence. Where ever the idea began it is delicious.
You can make this even healthier by adding some other vegetables. I love it with chopped spinach added in. Carrot, woodear mushrooms (basically mu shu) or cucumber would be really good. I also like to sprinkle toasted sesame seeds over top. You can also use it as a stuffing for sushi ( I loved this!) or 饭团you see these in 7-eleven and other convenience store in both Taiwan and China. They are the rice triangles and other shapes stuffed with something and wrapped in nori sea weed. My husband and daughter really liked this. I will be making it often, especially with how easy it is to cook up.

1 pork tenderloin, tenderized and thinly sliced
4 eggs, whipped
1 large, very thinly sliced
1 Tbsp. sesame oil
1 Tbsp. cooking wine
1/2 cup water
1 tsp. sugar
1 tsp. salt
2 cloves garlic, minced
3 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. rice wine
1 Tbsp. sugar
2 cloves garlic, minced
 2 Tbsp. starch

1/3 cup water

Mix the pork with marinade and let stand 30 minutes. Heat 2 Tbsp. oil in a pan over medium heat and add onions and garlic. Stir-fry for a minutes or two and then add the 1/2 cup water, turn the heat to low, cover and allow to steam until really soft. Allow the onions to start to caramelize then add the rest of the seasoning: sesame oil, cooking wine, sugar and salt. Stir in the whipped eggs and stir- fry until eggs are cooked. Remove from heat. In a non-stick pan heat 3 Tbsp. oil. Add marinated pork and stir-fry until pork is cooked through. Add onions and eggs to pork and then add water. Serve immediately.

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