Ingredients
- ½ cup water
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon dark soy sauce
- Salt and pepper to taste
- 1 teaspoon cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 10.58 oz minced pork, 300g
- ½ cup diced celery
- ½ cup diced red bell pepper
- 4 large eggs
Method
- In a small bowl, mix water, light soy sauce, oyster sauce, dark soy sauce, salt, black pepper, and cornstarch. Set aside.½ cup water, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, ½ tablespoon dark soy sauce, Salt and pepper to taste, 1 teaspoon cornstarch
- Heat cooking oil in a pan over medium heat. Sauté minced garlic and ginger until fragrant.2 teaspoons minced garlic, 2 teaspoons minced ginger
- Add minced meat and stir-fry until cooked and pale in color.10.58 oz minced pork
- Add diced celery and red bell pepper, then cook until slightly softened.½ cup diced celery, ½ cup diced red bell pepper
- Pour in the prepared sauce and cook until it comes to a boil and thickens.
- Reduce heat to low. Make four shallow wells in the pan and crack one egg into each.4 large eggs
- Cover with a lid and cook for 3–4 minutes, or until eggs reach your preferred doneness.
Garnish and serve:
- Garnish with chopped green onion and serve with steamed jasmine rice.
Video
Notes
Storage:
- Best serve fresh.
- To freeze or prep ahead, freeze only the minced meat and sauce, before adding the eggs. Store in an airtight container for up to 1 month.
- Thaw overnight in the fridge, reheat until hot, then crack in fresh eggs and cook as usual.