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Export 11 ingredients for grocery delivery
Step 1
Grab and prep your ingredients.
Step 2
Heat the ghee in a large skillet over medium high heat. Add the shallots and the pork to the pan, breaking up the meat with a spatula.
Step 3
Saute the filling until the shallots are softened and the pork is no longer pink.
Step 4
Toss in the chopped asparagus and shiitake mushrooms, and stir-fry for about a minute or until the asparagus turns bright green.
Step 5
Season the meat and veggies with fish sauce, coconut aminos, and freshly ground pepper. Taste the filling and adjust the flavors if needed.
Step 6
Next, spoon the meat and veggies into a shallow, heat-proof dish.
Step 7
While the filling cools slightly, prep your steamer set-up. Fill a large stock pot with about two inches of water. Pop in a steamer rack and cover with a lid. Bring the water to a boil in the covered pot over high heat.
Step 8
As the water in the steamer comes to a boil, make the egg custard by combining the eggs and water. (3 large eggs get you to the ⅔ cup mark—to that, add ¾ cup water.) Add 1 teaspoon of fish sauce and whisk to combine.
Step 9
Pour the egg mixture over the meat and veggie filling.
Step 10
Once the water in the steamer is boiling, turn the heat down to medium to maintain a hard simmer.
Step 11
Carefully place your egg custard on the steamer rack in the pot, and cover the dish with another heat-proof glass plate, turned upside-down.
Step 12
Replace the lid on the pot and steam for 15-20 minutes or until the custard is fully set. The custard’s ready when it is still slightly jiggly and a knife inserted in the center comes out clean.
Step 13
Drizzle on some toasted sesame oil, and garnish the savory egg custard with chopped fresh cilantro and green onions.