• 2 Salty Eggs (see page 34), hard-boiled, shelled and halved
  • 1½ tablespoons sunflower oil
  • 1 garlic clove, chopped
  • 75 g (3 oz) minced pork
  • 200 g (7 oz) bean sprouts
  • 4 tablespoons vegetable stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 2 large red chillies, diagonally sliced
  • 1 spring onion, diagonally sliced
  • coriander leaves, to garnish

Allow the hard-boiled salty eggs to cool. Heat the oil in a wok and stir-fry the garlic for 1–2 minutes or until lightly browned. Add the pork and stir-fry for 2–3 minutes or until the pork is crumbled and separated. Add the bean sprouts, vegetable stock, oyster sauce and light soy sauce and stir-fry for 3–4 minutes.

Add the chillies, spring onion and salty eggs and lightly toss together.

Spoon into bowls and garnish with coriander leaves. Serve as a side dish.

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