Crisp Pork With Scrambled Eggs and Yellow Chives

Crisp Pork With Scrambled Eggs and Yellow Chives
Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.
Total Time
20 minutes
Rating
4(22)
Comments
Read comments

This recipe came to The Times from Charles Phan, chef at the Slanted Door in San Francisco. You can substitute green Chinese chives for yellow Chinese chives (which are available at Asian markets), but you will lose some of the spiciness.

Featured in: Recipe Redux; 1909: Eggs Eli

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Ingredients

Yield:Serves 2
  • 3ounces finely chopped pork shoulder
  • 1teaspoon fish sauce
  • 1tablespoon canola oil
  • Salt
  • Freshly ground white pepper
  • 2tablespoons yellow Chinese chives cut into 1-inch strips
  • 4eggs, beaten with a pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

291 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 385 milligrams sodium

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

  1. Step 1

    In a small bowl, combine the pork, fish sauce, oil and a pinch of salt and pepper.

  2. 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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