Make the sauce first. Combine the sauce ingredients.
These are the basic ingredients. Cut the pork and chives into 4 cm long pieces. Cut the carrot into 4 cm wide slices. Chop the cabbage roughly.
The carrot cooks the slowest, so dip in water, wrap in plastic wrap and microwave for a minute or so before proceeding.
Boil the quail eggs and peel them. If you're using precooked ones (canned or vacuum packed) use as-is. I used precooked ones this time.
Stack everything in the frying pan in this order: Carrot, cabbage, noodles, pork, quail eggs, then finally the chives.
When everything's in the pan, it looks like this.
Add the sauce from Step 1 in the pan. Put a lid on and steam-cook over medium heat for about 12 minutes. Be sure not to let it burn.
Take the lid off. If everything is cooked through, mix everything together while stir-frying lightly. Done!
Transfer to a serving plate and enjoy.
I added some shiitake mushrooms this time too.
You can use any kind of vegetables and proteins you like. Onion, bean sprouts, shrimp, squid...there are endless variations. Personally, I always like to include Chinese cabbage and Chinese chives.
Story Behind this Recipe
I learned this recipe from my cousin when I'd just gotten married. I've love it ever since!
The ingredients that take longer to cook are layered in first, but there's no need to overthink things - just throw everything in! The cooking time varies depending on the frying pan and the number of portions you're making, so please keep checking as it cooks. It's ok if everything is cooked through once you open the lid and stir-fry it a bit. Watch the level of heat.