Archive for October 18th, 2010

October 18, 2010

Minced Pork and Green Onion Scramble

I was hungry so i didn’t bother to keep the egg whole. when my mother makes this dish (and she has often throughout my childhood), it always comes out perfectly golden and whole. don’t know how she does it. it cooks so much faster when i just scramble it. and because i forgot to pack an afternoon snack today, i took as many short cuts to get this off the stove and into my belly as i could.

oh. and a general disclaimer that i probably should’ve stated about 20 posts back: i don’t measure.

i don’t believe in measuring cups and little spoons. this is why i can’t bake to save my life. all of my recipes are approximations. has the phrase “salt to taste” fallen out of favor or what? i hate it when people review recipes and give it 2 stars because it was “bland”. dude. add salt. do you not taste your food when you cook it? if it’s bland, it’s your fault. yeesh.

enough bitching. here’s dinner:

(told you it wasn’t pretty. i got the “golden” part down, but not quite the “whole”…)


  • 4 eggs
  • 1/4 lb? 1/2lb?¬†ground pork… a little less than 2 fist sizes
  • 3 green onions, minced
  • 3-4 capfuls of soy sauce*
  • 1 tsp sesame oil.
  • salt

*i pour soy sauce directly into the cap of the bottle, then in a circular motion around what i’m seasoning. easier to control how much goes in. otherwise you tip the bottle a littttle too far and out comes a whole cup of soy sauce. great way to fuck up good food. i learned the hard way. many times.


  1. mix soy sauce and sesame oil evenly into ground pork
  2. in a large bowl, beat 4 eggs. add minced green onions. set aside.*
  3. heat wok, (when stir frying, always heat on high until smoking) add a tsp or so of oil, dump in pork and use edge of spatula to break up the pieces as much as you can. once the meat is browned and cooked through, scrape it out of the pan and into the egg mixture.
  4. salt the eggs, mix thoroughly, pour back into still-hot pan. **
  5. once edges of egg mixture begins to lighten/cook, flip over to other side. tip: cut into four pieces and turn each one individually.
  6. remove from heat when center is still a little bit runny. you don’t want it too look fully cooked in the pan or it’ll be dry and overcooked on the plate.
  7. eat.

*according to my hero, Alton Brown, salting eggs before cooking denatures the proteins and makes for a watery, rubbery scramble. Mother Chen has been salting her eggs pre-cooking for 30 years and never has she plated anything watery or rubbery. i think i’ll have to go with my mother on this one. i’ll take my chances with science for the sake of evenly seasoned eggs.

** something else my mom taught me: you can salt to taste raw egg. just dunk your chopsticks into it, taste, and spit it out. (“chopticks?” you say? yea. i don’t know how to beat eggs any other way.)