Ingredients:
4 eggs
1/2 cup diced pork or shrimp
1/2 cup chopped onion
1/2 cup 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
Preparation:
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 skillet
heats up, use a large spoon to break eggs. Mix eggs and vegetables thoroughly.
Ladle egg mixture into 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. Cover with egg foo yung sauce (below).
Egg Foo Yung Sauce:
Ingredients:
3/4 cup chicken stock
1/8 tsp. salt
2 tsp. cornstarch
1/8 tsp. sesame oil
2 tsp. oyster sauce
Preparation:
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 one minute).
