This is a very simple dish, yet oh, so very delicious. To simplify and quicken things up, I have removed 1 pretty essential (as in traditional) and very delicious item, namely, Chinese mushrooms because it requires soaking for around 30 minutes. As I am usually in a hurry (and forgetful), I cook without the mushroom.
Ingredients
- Minced pork – 250 gm with at least 15% fat. Lean meat is not suitable.
- Hard boiled eggs – 1
- Onion – 1 medium size, chopped coarsely
- Ginger – 1.5 teaspoons finely chopped
- Star Anise – 2
- Chinese 5 Spice – 1/2 teaspoon
- Pepper – 1/4 teaspoon
- Oyster Sauce – 1 table spoons
- Dark Soy Sauce – 1 table spoons
- Chinese Cooking Wine – 1 table spoons (optional but wonderful to include)
- Oil – 2 table spoons
- Sugar and salt not needed but you may add a little if you wish.
Method
- Heat wok with high heat. Add the oil.
- Fry onions till soft (about 4 minutes) then add ginger and star anise and stir for another 3 minutes.
- Mix in the 5-Spice and pepper and stir for 1 minute.
- Add the pork, breaking it up and spread it well over the wok while stirring. When all the pork is no longer pink, add oyster sauce and dark soy sauce and stir to mix well. Then add some water and the eggs. There should be enough meat and sauce to cover 2/3 of the eggs.
- Turn down the heat to medium low and simmer for 20 minutes covered.
- Serve with rice.
