When I’m too lazy to do stir-fries, but in need of some meat, nyupiang is the way to go!
It’s too easy: mix minced pork, egg, pickled lettuce, fish sauce, pepper, and sesame oil and steam ’em until they’re done (about 20 minutes or so, depending on how much you’re making them). It’s one of my favourite dishes growing up.
Now now, if you’ve never made this dish before (or not acquainted with Asian cooking), you might wonder what pickled lettuce is. It’s available at any Asian grocery store. I have never actually tried to find them in the usual big-chain supermarkets, so I’m not sure if it’s there. For one-time cooking of nyupiang of about 300 g minced pork, I usually use only half a can (both the lettuce and the liquid), and freeze the other half for next time.
Cooks in 20 minutes
- minced pork (about 300 g or so)
- 1 egg, beaten lightly with a fork
- half a can of pickled lettuce, both the liquid and the lettuce (minced finely)
- fish sauce
- sesame oil
- Crack an egg on a plate (preferably round and shallow) that will fit on your steamer. Beat it lightly with a fork. Add minced pork, and the pickled lettuce. Add fish sauce, sesame oil, and pepper. Mix everything together.
- Steam the pork until done (around 20 minutes or so). Serve with rice and chilli oil!