Steamed Pork in Egg Custard
Author Stephen Wong writes: Instead of custard, the Chinese call this
country dish "a meat cake" and steam it over the cooking rice to
conserve energy. To further reduce fat, replace whole eggs with 4 egg whites.
Serves 4
Ingredients:
1/2 pound ground pork
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon pepper
1 teaspoon finely chopped cilantro
1 tablespoon finely chopped green onion
1 tablespoon minced ginger
1 1/2 teaspoons cornstarch
Egg Mixture:
2 large eggs, beaten
1/2 cup Chicken stock
1/4 teaspoon salt
1/4 teaspoon canola oil
1 tablespoon finely chopped green onion
1 sprig cilantro, chopped or left whole, for garnish
Preparation:
In deep ovenproof dish that fits in steamer, combine pork mixture
ingredients. Flatten meat mixture to cover bottom of dish.
In bowl, stir together egg mixture ingredients.
Pour egg mixture over meat and skim off bubbles. Place in steamer and
steam over medium-high heat for 10 minutes. Turn off heat and let
custard settle, covered, for 5 minutes. Garnish with cilantro and serve.
Each serving includes: Calories 128, 2 g Carbohydrates, 16 g Protein, 6
g Fat, 2 g Saturated Fat, 142 mg Cholesterol, trace Fibre, 288 mg
Sodium, 248 mg Potassium. An excellent source of thiamine and vitamin
B12. A good source of fibre and vitamin E. This recipe is reprinted
with permission from Stephen Wong's HeartSmart Chinese Cooking
about.com
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