Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon ghee
  • 1 small shallot (minced)
  • ½ pound ground pork (or your favorite protein)
  • 3-4 asparagus stalks (thinly sliced)
  • 3 fresh shiitake mushrooms (thinly sliced)
  • 1 teaspoon Red Boat fish sauce
  • 2 teaspoons coconut aminos
  • freshly ground black pepper
  • 3 large eggs
  • ¾ cup water
  • 1 teaspoon  Red Boat fish sauce
  • 2 tablespoons chopped cilantro
  • 2 green onion stalks (thinly sliced)
  • ½ teaspoon toasted sesame oil

Instruction

  • Grab and prep your ingredients.
  • Heat the ghee in a large skillet over medium high heat. Add the shallots and the pork to the pan, breaking up the meat with a spatula.
  • Saute the filling until the shallots are softened and the pork is no longer pink.
  • Toss in the chopped asparagus and shiitake mushrooms, and stir-fry for about a minute or until the asparagus turns bright green.
  • Season the meat and veggies with fish sauce, coconut aminos, and freshly ground pepper. Taste the filling and adjust the flavors if needed.
  • Next, spoon the meat and veggies into a shallow, heat-proof dish. 
  • While the filling cools slightly, prep your steamer set-up. Fill a large stock pot with about two inches of water. Pop in a steamer rack and cover with a lid. Bring the water to a boil in the covered pot over high heat.
  • As the water in the steamer comes to a boil, make the egg custard by combining the eggs and water. (3 large eggs get you to the ⅔ cup mark—to that, add ¾ cup water.) Add 1 teaspoon of fish sauce and whisk to combine.
  • Pour the egg mixture over the meat and veggie filling. 
  • Once the water in the steamer is boiling, turn the heat down to medium to maintain a hard simmer.
  • Carefully place your egg custard on the steamer rack in the pot, and cover the dish with another heat-proof glass plate, turned upside-down.
  • Replace the lid on the pot and steam for 15-20 minutes or until the custard is fully set. The custard’s ready when it is still slightly jiggly and a knife inserted in the center comes out clean.
  • Drizzle on some toasted sesame oil, and garnish the savory egg custard with chopped fresh cilantro and green onions.