Mapo Soy Milk Steamed Eggs

Ingredients

• 3 Eggs
• 300 ml Soy milk
• 0.25 tsp Salt
• 1 tsp Potato starch
• 300 g Ground pork
• 1 tbsp Garlic (minced)
• 3 tbsp Spicy bean paste (La Doubanjiang)
• Chili powder (to taste)
• 2 tsp Soy sauce
• 0.5 tsp Sugar
• 300 ml Water
• 2 tsp Potato starch (for slurry)
• 4 tbsp Water (for slurry)
• Sesame oil (for aroma)
• Sichuan peppercorn powder (for aroma)
• Green onions (chopped for garnish)
• Sesame seeds (for garnish)

Steps

1. 1

   In a bowl, beat 3 eggs until well combined. Add 300ml soy milk, 0.25 tsp salt, and 1 tsp potato starch, then mix thoroughly.

2. 2

   Pour the egg mixture into a heat-resistant bowl and cover tightly with heat-resistant plastic wrap.

3. 3

   Steam the egg mixture for 15 minutes until set.

4. 4

   While the eggs are steaming, heat a pan and sauté 1 tbsp minced garlic until fragrant. Add 300g ground pork and stir-fry until the meat is browned and colored.

5. 5

   Add 3 tbsp spicy bean paste and chili powder to the pan, stir-frying until the red oil is released and the mixture is fragrant.

6. 6

   Pour in 2 tsp soy sauce, 0.5 tsp sugar, and 300ml water. Bring the mixture to a boil.

7. 7

   Prepare a starch slurry by mixing 2 tsp potato starch with 4 tbsp water. Gradually stir the slurry into the boiling sauce to thicken it.

8. 8

   Before turning off the heat, add a drizzle of sesame oil and a sprinkle of Sichuan peppercorn powder to enhance the aroma.

9. 9

   Pour the Mapo meat sauce over the steamed soy milk eggs. Garnish with chopped green onions and white sesame seeds before serving.

Notes

This recipe is a great alternative to traditional Mapo Tofu if you cannot find nigari (salt bitterns) to make fresh tofu. The soy milk adds a distinct creaminess that pairs perfectly with the spicy pork sauce.

Nutrition per serving

• main
• steamed
• spicy
• pork
• soy milk
• dinner
• Chinese-style