3 No associated images with this recipe
PDF to Print

Print recipe

Chinese steamed egg and pork mince

Create a variant


1 portion(s)

Steamed egg and pork mince

  • 200 g pork mince
  • 2 eggs, beaten lightly
  • 125 g water
  • 2 shallots, finely chopped
  • 2 tablespoons soy sauce
  • 1.5 tablespoon sesame oil
  • 1.5 tablespoon Garlic Oil
  • 1 tablespoon olive oil
  • 6
    Preparation 5min
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. 1. Gently mix together all ingredients except 1 Tablespoon of soy sauce in a shallow dish which fits in the Varoma.

    2. Fill up TM bowl with water to 1st marker and cover.  Heat 6 min / Varoma / speed 4.

    3. Place dish with egg/pork mixture in Varoma and put Varoma on top of lid.  Steam 7 min / Varoma / speed 4.

    4. Open Varoma lid and gently stir the egg/pork dish to move outer edges into the middle and vice versa.

    5. Cover Varoma and steam 7 min / Varoma / speed 4.

    6. Remove from Varoma and drizzle with olive oil and extra soy sauce. Serve with rice.


Accessories you need


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • I add the 125ml water in with

    Submitted by jackz on 8. September 2016 - 16:52.

    I add the 125ml water in with the eggs to give it a lighter texture. Glad you enjoyed it!

    Login or register to post comments
  • Thanks for the recipe, this

    Submitted by gingerchef_jess on 21. June 2016 - 11:23.

    Thanks for the recipe, this was nice. I didn't have all the different oils so i just put in the flavours, I'm not sure what the 125g of water was for, and i needed to cook mine for an extra 5min, maybe it was the dish i had it in.


    Login or register to post comments