Asian-Style BBQ Pork Scramble With Coriander
10m prep 10m cook 20m ready
A savory scramble with Chinese barbecued pork, shiitake mushrooms, bean sprouts, and fresh herbs, seasoned with soy sauce, sesame oil, and hoisin sauce. This Asian-inspired twist on eggs is perfect for a hearty breakfast or brunch.
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Ingredients
- 5 eggs
- 1 tsp light soy sauce
- 2 tbsp fresh coriander (cilantro) finely chopped
- 1 tbsp chopped scallions
- 1 tsp sesame oil
- 3 tbsp vegetable oil
- 1/3 cup bean sprouts
- 4 oz fresh shiitake mushrooms sliced
- 3/4 cup diced Chinese barbecued pork
- 1 1/2 tbsp hoisin or oyster sauce
- 1 tsp Chinese chili garlic sauce
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 80.2 mg
- Iron: 2.69 mg
- Magnesium: 33 mg
- Phosphorus: 329 mg
- Potassium: 397 mg
- Zinc: 2.31 mg
Let's Cook
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Step 1.
In a medium bowl, beat together the eggs, light soy sauce, finely chopped coriander, chopped scallions, and sesame oil until well combined. Set aside.
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Step 2.
Heat the vegetable oil in a wok over medium-high heat. Add the bean sprouts and sliced shiitake mushrooms, and sauté until cooked through, about 3 minutes.
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Step 3.
Add the diced Chinese barbecued pork to the wok and cook, stirring, until warmed through, about 1 minute.
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Step 4.
Drizzle the hoisin or oyster sauce and Chinese chili garlic sauce over the meat and vegetables, and toss thoroughly to combine.
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Step 5.
Lower the heat to medium. Pour the beaten egg mixture over the meat and vegetables in the wok. Cook, stirring occasionally, until large curds form, about 2 to 3 minutes.
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Step 6.
Once the eggs are cooked to your liking, remove the wok from the heat. Cut the scramble into wedges and serve with toast.
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