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Chinese Recipe : Ground Meat and Egg Custard

Serves 4


  • 4 eggs, beaten lightly
  • ¼ lb ground pork
  • 1 tbsp chopped green onion

Mixture A:

  • 2 tbsp water
  • 2 tsp Chinese rice wine or sherry
  • 1 ½ tbsp soy sauce
  • ½ tsp salt
  • ½ tsp MSG (optional)
  • 1 tbsp lard or shortening
  • 2 tbsp green peas, cooked
  • 1 bunch of spinach
  • 2 tbsp oil


  1. Mix together eggs, ground meat, green onion and Mixture A.
  2. Grease the bottoms of the cups with lard, divide the green peas among the four cups. Pour ¼ of the meat and egg mixture into each.
  3. Place cups in a steamer and cover with a lid which has a hole through which steam may escape. Steam over high heat for 15 minutes.
  4. While the custard is steaming, wash spinach and pat dry. Cut into three sections crosswise.
  5. Heat a wok and add 2 tbsp oil. Sauté spinach and season with ½ tsp of salt and spread on a serving dish. Invert teacups, removing custard onto the bed of spinach.

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Last Modified: 11/28/11.