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.
Ingredients
- 3 ounces finely chopped pork shoulder
- 1 teaspoon fish sauce
- 1 tablespoon canola oil
- Salt
- Freshly ground white pepper
- 2 tablespoons yellow Chinese chives cut into 1-inch strips
- 4 eggs, beaten with a pinch of salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
165 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 32 milligrams cholesterol; 264 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 2
Preparation
- In a small bowl, combine the pork, fish sauce, oil and a pinch of salt and pepper.
- 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.
20 minutes
Dining and Cooking