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.