Quail Eggs and Pork Neck Stir-fry

Name: Quail Eggs and Pork Neck Stir-fry
Yield: 545 g
Ingredients: Grilled Pork Neck 150 serving; Peeled Quail Eggs 500g 100 g; Onion 70 half onion (1/2 pc); Sliced Green Onion 100 serving; Oligosaccharide Syrup 10 g; Premium Soy Sauce 100 ml; Gochujang (Korean Red Chili Paste) 15 tablespoon

629 kcal

#Quail Egg Stir-fry #Pork Neck Dish #Easy Side Dish #Kids Side Dish #Bar Snacks #Quail Egg Recipe #One-Meal Side Dish #Pork Recipe #Home Cooking #Stir-fried Dish

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Ingredients

Main ingredients

Grilled Pork Neck 1 serving
Peeled Quail Eggs 500g 100 g

Seasonings/Sauce

Onion 70 half onion (1/2 pc)
Sliced Green Onion 100 serving
Oligosaccharide Syrup 10 g
Premium Soy Sauce 100 ml
Gochujang (Korean Red Chili Paste) 15 tablespoon

Nutrition summary

Carbohydrates 36.2 g 23%

Protein 48.6 g 31%

Fat 32.89 g 47%

Serving size 545g

Cooking steps

1

Boil the quail eggs and peel the shells.
2

Cut the pork neck into bite-sized pieces and season with salt and pepper.
3

Slice green onions and garlic and prepare them.
4

Pour oil into a pan, saute green onions and garlic to release their aroma.
5

Add the pork neck and stir-fry over high heat.
6

Once the meat is cooked, add the boiled quail eggs and stir-fry together.
7

Season with soy sauce, sugar, and sesame oil.
8

Stir-fry until all ingredients are well combined and done.

Quail Eggs and Pork Neck Stir-fry

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