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Vegetable and Meat Egg Pancake — A Homestyle Favorite

Vegetable and Meat Egg Pancake — A Homestyle Favorite

Name: Vegetable and Meat Egg Pancake — A Homestyle Favorite
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 eggs (free-range); 200 ground pork; 2 salt; 50 cooking oil; 150 baby bok choy (ji mao cai); 10 light soy sauce; 5 oyster sauce

Other★ Easy32min

Prep 12m ·
Cook 20m ·
2 Servings

IngredientsWhat you'll need for Vegetable and Meat Egg Pancake — A Homestyle Favorite

	Ingredient	Amount	Notes
	eggs (free-range)	4
	ground pork	200
	salt	2
	cooking oil	50
	baby bok choy (ji mao cai)	150
	light soy sauce	10
	oyster sauce	5

A delicious Vegetable and Meat Egg Pancake — A Homestyle Favorite recipe.

Cooking StepsHow to cook Vegetable and Meat Egg Pancake — A Homestyle Favorite step by step

Step 1 Detail

Combine 200g ground pork, 4 eggs, and 2g salt. Mix well until evenly blended.
Step 2 Detail

Heat 50g cooking oil in a pan until it just begins to smoke. Pour in the meat-egg mixture and spread it into an even pancake. After 1 minute, reduce to low heat and let it cook slowly until half-set.
Step 3 Detail

Flip the pancake. More oil makes flipping easier. Don’t worry if it breaks apart a bit — just avoid crumbling it too finely.
Step 4 Detail

Once both sides are lightly golden, push the pancake to one side of the pan. Add 150g baby bok choy and stir briefly. Season with 10g light soy sauce and 5g oyster sauce, add a splash of water, cover, and simmer for 5 minutes.
Step 5 Detail

Adjust heat and water as needed — just make sure it doesn’t burn. Use your judgment and you’ll be fine.