Silky smooth steamed eggs are smothered in spicy numbing Szechuan Ma po meat sauce. Super delish!
I sure can get used to this super long 4th of July weekend you guys! It’s funny that I say this considering that I’m a SAHM, but still it’s nice that I don’t have to rise early and get the kiddos ready to be at somewhere. Though seriously my 3-year-old has been our alarm clock at 6:30 am for the past 2 weeks. His excuse is “I’m missing you mama”. And how can I send him back to his room when I hear that. Well, actually I can because this scenario is very likely to get old at one point and he needs to come up with another excuse that is worthy of my growing eye bags!!
Anyway, another simple easy recipe that I would love to share with you guys is this mapo steamed eggs. Inspired by the famous Ma po Tofu. Instead of tofu, I’m using silky smooth steamed eggs, which works out wonderfully. I love silky smooth steamed eggs smothered with spicy ma po meat sauce on top of it.
- 4 large eggs
- 1/2 tsp salt
- 2 cups chicken stock
- Bring the water in the steamer to rolling boil. Beat the eggs with salt in a large mixing bowl and gradually pour in the chicken stock and continue to whisk. Strain this mixture into a steaming dish. Cover with aluminum foil. Place inside the steamer and lower the heat to about low to medium and steam for the next 20 minutes or until the eggs are done
- While the eggs are steaming, preheat 1 Tbsp oil in a skillet/pan. Add in garlic and stir fry for 10 seconds. Add in the ground pork and cook until the pork is no longer pink. Add the spicy bean paste and cook for another 1 minutes. Add soy sauce, salt, sugar and pour in the chicken stock. Bring it to a boil and then pour in the corn starch solution and it will thicken slightly. Sprinkled in the Szechuan peppercorns on top
- Very gently pour this over the top of the steamed eggs. Serve immediately
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I actually didn’t make it as spicy as I would love to for the sake of my kids, but they are still delicious. The kids love the combination too.