Stir-Fried Spring Vegetables with Salted Egg Yolk and Ground Pork 鹹蛋黃炒春菜豬肉碎

A light yet flavourful Hong Kong-style stir-fry featuring tender spring vegetables brought together with crumbly ground pork and the distinctive creamy richness of salted egg yolk. The egg yolk creates a silky coating that clings to each vegetable piece, enhanced by garlic and a touch of soy sauce.

Nutrition (per serving)

Ingredients

• 200g ground pork
• 250g choy sum
• 100g pea shoots
• 2 pieces salted egg yolks
• 3 cloves garlic, minced
• 2 pieces spring onions, cut into 3cm lengths
• 2tbsp vegetable oil
• 1tbsp soy sauce
• 0.5tbsp oyster sauce
• 1tsp sesame oil
• 100ml chicken stock
• 0.5tsp white pepper powder

Steps

1. Heat wok over high heat until smoking. Add vegetable oil and swirl to coat
2. Add minced garlic and stir-fry until fragrant
3. Add ground pork and break it up with the spatula, stir-fry until cooked through
4. Add choy sum and pea shoots, toss to coat with oil and cook briefly
5. Pour in chicken stock and cover, let vegetables steam for 1-2 minutes
6. Add soy sauce and oyster sauce, stir well
7. Push ingredients to the side of the wok. Pour salted egg yolk into the centre and let it cook for 5 seconds
8. Quickly toss and mix the salted egg yolk with all vegetables and pork, creating a creamy coating
9. Add white pepper powder and sesame oil, toss through
10. Add spring onions, toss quickly and transfer to serving bowl

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce