Egg Foo Yung

By Andrew Zimmern

Egg Foo Yung

Ingredients

Makes 4 medium-sized omelets

Feel free to add pea tips, or other veg, minced hot chiles, etc… there are FEW hard rules here

The Pork and Shrimp

1 tbsp peanut oil
2 tsp toasted sesame oil
2 oz pork*, minced
*Feel free to add a few ounces of crab, fish, lap cheong (Chinese sausage), chicken, beef, leftover or fresh, in place of the pork or in addition.
6 large shrimp, peeled, deveined and chopped
1 tsp soy sauce
1 tsp oyster sauce
8 extra large eggs
3-4 leaves of shredded Napa cabbage (a generous 2 cups)
1 carrot, shredded into fine julienne
3 scallions, julienned
½ cup defrosted frozen peas rinsed in very hot water for 90 seconds and drained
1 large handful of bean sprouts
1 tsp ginger, grated
6-8 tbsp peanut oil

The Sauce

8 tbsp of rich homemade chicken stock
2 tbsp of high quality naturally brewed soy sauce
2 tbsp of oyster sauce
2 tsp sesame oil
2 tsp sugar
2 tsp cornstarch
2 tbsp of Chinese rice wine (sake is a good substitute)

Instructions

In a hot preheated wok, add 1 tbsp of peanut oil, then add the pork and shrimp (or other meats), cooking for a minute. Add the soy sauce, oyster sauce, season with salt and pepper. Stir fry another minute or so. Remove meats from wok, set aside to cool on a plate while you complete the recipe prep. Wipe out/clean the wok.

In a large work bowl crack and mix the eggs. Add the shredded Napa cabbage, carrot, scallions, bean sprouts, peas, ginger and the cooled meat mixture… mix well… DO NOT SEASON…salt will make these omelets watery.

In the wok, add 2 tbsp of oil, add about a ¼ of the egg/veg/meat mixture and cook for about 1 minute until the egg is set. Turn the omelet over and cook for 1 minute. Add extra liquid egg from the bottom of the work bowl if needed to make it look more like a round fat pancake, pushing in the edges when you do. Take it out and put it aside. Then repeat 3 more times. Season and serve, with the sauce.