Total Time
35mins
Prep 5 mins
Cook 30 mins

This is loosely based on One Pan Pork Fu Yung, but when I made it for dinner tonight I had almost nothing in the house. This worked out pretty darn good, and may actually end up being eaten more often than the original.

Ingredients Nutrition

Directions

  1. In a small pan, combine the broth, 1/4 teaspoon sesame oil and cornstarch.
  2. Cook over medium heat, stirring frequently, until sauce thickens, about 8 minutes; set aside.
  3. Meanwhile, heat olive oil in a 12-inch nonstick skillet over medium heat; add pork cubes and stir-fry until cooked through, about 10 minutes.
  4. Add remaining 1/4 teaspoon sesame oil, onion powder, pepper and onion; cook until slightly browned, about 4-5 minutes.
  5. Add artichoke hearts, mushrooms and water chestnuts; stir fry for 3 minutes.
  6. With spatula, flatten mixture; pour eggs evenly over top.
  7. Cover skillet and continue cooking without stirring for an additional 10 minutes, or until eggs are completely set.
  8. Serve cut in wedges topped with sauce.