Gung Hay Fat Choy! 2019 is the Chinese New Year of the Pig.
We love classic Chinese American dishes from our local Chinese take out place. Over the years I have learned how to make many of my own homemade versions of Chinese American meals from recipes I’ve collected. One of my favorite dishes is Egg Foo Yung. I thought I’d share my recipe for those who would like to make this dish at home.
Egg Foo Yung
1/2 cup diced cooked pork or shrimp
1/2 cup chopped onion
1/2 cup small frozen peas
1 cup bean sprouts, cut to 1/2-inch pieces
1/4 tsp. salt
1/8 tsp. white pepper
2 Tbsp. vegetable oil
Crack eggs into large bowl. Do not break yolks yet. Add pork or shrimp,
onion, peas, sprouts, salt, and pepper Coat a large nonstick skillet with
oil and heat over high heat. While the skillet heats up, mix the following: Mix eggs and all the ingredients thoroughly in a bowl. Ladle egg mixture into the hot skillet making 6 pancakes. Reduce heat to medium. Cook until brown on bottom, about one minute. Flip cakes over and brown the other side for two minutes longer. Place on platter over white or brown rice. Cover with Egg Foo Yung Sauce.
Egg Foo Yung Sauce
3/4 cup chicken stock
1/8 tsp. salt
2 tsp. cornstarch
1/8 tsp. sesame oil
2 tsp. oyster sauce
In a small saucepan, mix all ingredients. Stir until cornstarch is
dissolved. Bring to a boil over high heat. Reduce heat to a simmer and
cook, stirring until sauce is thick and smooth (about a minute).