Roast Pork Egg Foo Yung Recipe
Stir fried vegetables with little pieces of roast pork are cooked inside an egg omelet with gravy served over top. Most Chinese take out serve this with onion, Mung bean sprouts and bits of roast pork. I add match stick pieces of sweet bell pepper and slivered snow peas. You may substitute shrimp, chicken or leave out the meat all together.
Ingredients
3 Tablespoon peanut oil (vegetable oil is OK)
3/4 cup chopped roast pork
3/4 cup sliced sweet onion
1/4 cup sweet red bell pepper (cut into match stick size pieces)
1/4 cup sweet yellow bell pepper (cut into match stick size pieces)
(Optional 1/4 cup slivered snow peas)
1 large or 2 small cloves of garlic minced
1 cup Mung bean sprouts
6 eggs beaten
1 teaspoon soy sauce
1/4 teaspoon white pepper
Directions
Heat your gravy and have it ready.
In a hot wok drizzle 1 Tablespoon of peanut oil around the perimeter and immediately add the garlic then the pork. Give them a quick stir. Add all other vegetables except the Mung bean sprouts. Push the mix up the sides and let cook for about a minute. Add the mung beans, soy sauce and white pepper, turn off the heat. Stir to combine everything. Let this mixture rest for at least 5 minutes. In the mean time scramble up the 6 eggs in large bowl. Add the Foo Yung mix to the eggs and stir everything together.
Place a small 9" not stick fry pan over medium heat, add 1 tablespoon of the peanut oil and let it come up to temperature. Add 1/2 the Egg Foo Yung mixture, being careful to add 1/2 the liquid eggs. Fry the egg mix until it is quite firm. Carefully flip it and cook the other side for about 1 additional minute. Remove it to a plate and repeat this with the remaining ingredients. Spoon several tablespoons of gravy over each patty and serve immediately
In a hot wok drizzle 1 Tablespoon of peanut oil around the perimeter and immediately add the garlic then the pork. Give them a quick stir. Add all other vegetables except the Mung bean sprouts. Push the mix up the sides and let cook for about a minute. Add the mung beans, soy sauce and white pepper, turn off the heat. Stir to combine everything. Let this mixture rest for at least 5 minutes. In the mean time scramble up the 6 eggs in large bowl. Add the Foo Yung mix to the eggs and stir everything together.
Place a small 9" not stick fry pan over medium heat, add 1 tablespoon of the peanut oil and let it come up to temperature. Add 1/2 the Egg Foo Yung mixture, being careful to add 1/2 the liquid eggs. Fry the egg mix until it is quite firm. Carefully flip it and cook the other side for about 1 additional minute. Remove it to a plate and repeat this with the remaining ingredients. Spoon several tablespoons of gravy over each patty and serve immediately
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