Roast Pork Egg Foo Yung Recipes

RACH'S PORK EGG FOO YUNG WORKS FOR ANY MEAL OF THE DAY

Steps:

• Place stock and ketchup in small pot, then stir up a slurry of soy sauce and cornstarch and add to stock
• Bring sauce to a low boil, reduce the heat and thicken while you prepare the eggs
• Heat a nonstick skillet over medium-high heat with oil, brown sausage or pork and crumble, remove to paper towel-lined plate and reserve
• Leave enough oil and drippings to lightly coat pan, add mushrooms and brown, add leeks and carrots and toss 1 to 2 minutes, add cabbage, ginger and garlic, and season with salt and white pepper, add sprouts and the reserved sausage, combine, then remove half of the mixture to a plate
• Whisk up the eggs and stir up soy, sesame and cornstarch to make a slurry, then add it to the eggs
• Pour half the eggs over the vegetables and pork in the skillet and cover, cook to brown bottom and set on top to desired doneness
• Top pan with a plate and flip, then top egg foo yung with half the gravy, scallions and sesame seeds, if using, and serve
• Repeat with remaining ingredients, adding more oil to pan if necessary

ROAST PORK EGG FOO YUNG

Steps:

• Soak dried mushrooms.
• Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
• Slice water chestnuts thin.
• Heat oil.
• Add vegetables and pork; stir fry 1 minute.
• Then cook, covered, 1 to 2 minutes over medium heat.
• Drain and let cool.
• Beat eggs.
• Stir in salt, sugar and stir fried ingredients.
• Heat remaining oil.
• Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
• Turn over to brown each side.
• NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
• VARIATIONS--------.
• For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
• For the Chinese cabbage, substitute celery, blanched.
• In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.

PORK EGG FOO YUNG RECIPE - (4.1/5)

Steps:

• In a large bowl, beat the eggs. Add the mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside. •Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spoon three 1/4-cup measures of the egg mixture into the skillet to form pancakes and cook for about 1 minute per side, or until golden. Remove to a serving platter and cover to keep warm. •Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed. •Combine the gravy, soy sauce, and ginger in the skillet over medium heat; mix well for 1 minute, or until heated through. Serve the pancakes topped with the gravy.