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Thursday, April 13, 2017


This is a healthy, nutritious dish though with simple ingredients.  It is easy, quick to cook and yet the taste is awesome, goes well with rice, porridge and I think perfect as a vegetable wrap filling.  I should have got ready some salad leaves to wrap it up  to eat it just like this.  Next time, I will instead of serving it with rice.
The mixing of eggs with the cornstarch water helps to give the scrambled eggs a soft and moist texture, while the combination of seasoning brings out the flavor of this dish.
Recipe inspired by Chinese TV cook show with modifications
[serves 3]
2 eggs lightly beaten with 1 tsp cornflour + 1 tbsp water
100 gm pork tenderloin – shredded and marinate with 1 tsp each light soy sauce and cooking wine, dash of pepper and a tablespoon of the egg mixture.  Mix well.
A handful of soaked black fungus or more if you like – shredded
50 gm red carrot – shredded
1 tbsp each of light soy sauce, vegetarian oyster sauce and wine
Dash of pepper
Some chopped coriander leaves
  1. Heat a non stick wok with some oil, stir fry marinated pork until cooked.  Dish up.
  2. Using the same wok, add 1 tbsp oil, pour in beaten egg and stir continuously to scramble the egg mixture until fragrant but still moist.
  3. Add in black fungus, carrots and fried pork.  Toss and stir well to combine ingredients.
  4. Add in seasoning, toss and mix well until all ingredients are cooked.
  5. Dish up to serve.   Garnish with some chopped coriander leaves.


Cathleen said...

I can never say no to a good plate of scrambled eggs!!

Phong Hong said...

Kimmy, I love eggs done any way. This is a very luxurious scrambled egg. Ho chiak!

Kimmy said...

Hi Cathleen, this is oriental style scrambled eggs, hehehe!

Kimmy said...

Hi Phong Hong, you are right, this egg dish was finished up very soon. Surprisingly good.

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