From craving to table
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 2
In a skillet, heat vegetable oil over medium heat. Add ground pork (or chicken) and cook until browned, breaking it up with a spoon.
- 3
Add garlic and cook for 1 minute until fragrant. Stir in mushrooms, carrots, and peas. Cook for 3-4 minutes until vegetables are softened. Remove from heat.
- 4
In a large bowl, whisk eggs. Add soy sauce, oyster sauce, sesame oil, white pepper, and a pinch of salt. Mix well.
- 5
Fold in bean sprouts, green onions, and the cooked pork and vegetable mixture.
- 6
Pour the egg mixture into the prepared baking dish and spread evenly.
- 7
Bake for 30-35 minutes, or until eggs are set and top is lightly golden.
- 8
While casserole bakes, prepare the gravy. In a small saucepan, bring chicken broth and a splash of soy sauce to a simmer.
- 9
Mix cornstarch with water to make a slurry. Stir into the broth and cook, whisking, until thickened (about 2 minutes).
- 10
Remove casserole from oven. Let cool slightly, then cut into squares and serve with warm gravy spooned over the top.