Home-Style Dishes
Mixed Vegetable Pork Patty
A light, appetizing everyday home dish
Why people make this dish
This started as leftover minced pork from making wontons. Rather than waste it, Bro Niu seasons it with a little ginger and onion, pan-fries it into a patty and tops it with stir-fried mixed vegetables — a tasty, easy little dish. The trick to a good patty is to chop the mince a little finer, then add an egg white or a splash of water and work it until springy.
Who it suits / who should be cautious
- A good everyday family dish; works with whatever vegetables you have on hand.
- For a softer, tastier patty, use half-lean-half-fat pork; those watching fat intake can choose leaner pork.
Why these ingredients (the food-therapy logic)
- Minced pork (zhu rou): the protein base; half-fat keeps the patty tender.
- Ginger (jiang): traditionally warming, it lifts the flavour and balances the pork.
- Egg white (dan qing): binds the mince and gives a springy, juicy texture.
- Mixed vegetables: add colour, fibre and a fresh, light finish.
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Minced pork | ~300 g | Half-lean-half-fat is softer and tastier |
| Minced ginger | 1 tsp | |
| Egg white | 1 | Or a little water |
| Cornflour | A little | For binding |
| Chopped onion | To taste | |
| Mixed vegetables, shredded | To taste | Carrot, asparagus, mushrooms, etc. |
| Seasoning | To taste |
Method
- Chop the mince a little more, then add a splash of water (or egg white) and cornflour. Stir in one direction and slap-knead a few times until it turns sticky and springy.
- Mix in the minced ginger, chopped onion and seasoning. Shred the mixed vegetables.
- Heat oil. Shape the pork into a round patty, put it in the pan, press flat with a spatula, and fry until both sides are golden and cooked through. Remove.
- Leave a little oil in the pan, stir-fry the shredded vegetables until fragrant, add seasoning and a little water, simmer briefly, thicken with a thin gravy, and pour over the patty.
Bro Niu’s tips
For a soft, tasty patty use half-lean-half-fat pork. Add the water a little at a time so the meat slowly absorbs it, and chill in the fridge for an hour before cooking for an even better result.
Published June 16, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
