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Steamed Egg Custard

Makes: 4 servings

Ingredients:

2 oz. bundle bean thread noodles
1 Tbsp. vegetable oil
2 cloves garlic, minced
6 eggs, lightly beaten
1 cup straw mushrooms
5 oz. ground pork
1/3 cup chicken broth
1 tsp. sugar
1/2 tsp. fish sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup cilantro leaves
2 fresh red jalapeno chilies, thinly sliced
2 Tbsps. soy sauce

Cooking:

1. Soak bean thread noodles in warm water to cover until softened, about 15 minutes; drain. Cut noodles into 1/2-inch lengths and set aside.

2. Place a small frying pan over high heat until hot. Add oil, swirling to coat bottom. Add garlic and cook, stirring until fragrant, about 10 seconds. Set aside to cool.

3. In a large bowl, combine eggs, bean thread noodles, straw mushrooms, garlic oil mixture, pork, broth, sugar, salt, fish sauce, and pepper; mix well. Pour into a heatproof glass pie dish.

4. Set a bamboo steamer over a wok filled with boiling water. Place pie dish in steamer, cover, and steam over medium heat until eggs are set and pork is cooked through, 8 to 10 minutes.

5. Top with cilantro, chilies, and soy sauce and serve.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005