Disappointment is a mistress who whispers nice things to you then barfs in your bed. After spending the morning getting cranked up to make a newly-hatched “killer” chili recipe, I was totally bummed to learn that our cupboard is devoid of the main ingredient. We (precariously) roll onward, to day 212.
Last night at the grocer, the quirky voices in my head were singing an odd decree. As a result, I am tethered to using the bean sprouts I was enjoined to purchase. The come has come for egg fu yung for everyone.
½ lb pork loin, sliced and diced very fine
¾ C diced onion
¼ C diced spicy pickled carrots
1 T fish sauce
1 T Larry the Cable Guy Brand Chili Powder
2 C fresh bean sprouts, rinsed well
1 T oil
- Fry pork until it is completely cooked.
- In a bowl, mix ingredients (including the cooked pork but excluding the oil) in the order given.
- Drop mix by spoonfuls onto a skillet covered with hot oil.
- Fry until set, turn and fry 2 minutes longer.
- Serve with buttered toast.
First a note on ingredients. While the selection of Larry the Cable Guy brand chili powder seems odd, it’s not. I can’t seem to stop thinking about Larry. There is some sort of odd tropism that I will never fully comprehend and, really, it is best to leave such matters as they are.
The chili egg fu yung was a terrific hit- mostly with Pre and I. I found it paired incredibly well with my homebrewed SimCitra Pale Ale.* (Pre sagely opted for chocolate milk with his lunch). The spiciness of pickled carrots and chili powder gave a nice boost to the rather bland sprouts. The omelet-like quality of the dish was richly augmented by the tender pork loin. The pieces all fit together as they should. Chili is all about harmony and the consonance of today’s offering was resounding.
* Let me know if you’d like the recipe. The beer tastes incredible.