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.
- 1 cup vegetable broth
- 1⁄2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 lb boneless pork loin chop, cut into 1/2-inch cubes
- 2 teaspoons olive oil
- 2 (4 ounce) cans mushrooms, drained well
- 1⁄2 cup onion, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (14 1/2 ounce) can artichoke hearts, drained and chopped
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon onion powder
- 4 eggs, well beaten
- In a small pan, combine the broth, 1/4 teaspoon sesame oil and cornstarch.
- Cook over medium heat, stirring frequently, until sauce thickens, about 8 minutes; set aside.
- 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.
- Add remaining 1/4 teaspoon sesame oil, onion powder, pepper and onion; cook until slightly browned, about 4-5 minutes.
- Add artichoke hearts, mushrooms and water chestnuts; stir fry for 3 minutes.
- With spatula, flatten mixture; pour eggs evenly over top.
- Cover skillet and continue cooking without stirring for an additional 10 minutes, or until eggs are completely set.
- Serve cut in wedges topped with sauce.