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1 Chinese steamed egg and pork mince

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Chinese steamed egg and pork mince

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Ingredients

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
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  • 6
    19min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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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.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.

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Comments

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  • 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!

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  • 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.

    Jess

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