Egg Foo Yung Foo Yung Don

Ingredients

1/2 lb fresh bean sprouts 1/2 medium yellow onion 1/4 lb chinese bbq pork 10 tbsp oil, approximately 1 bamboo shoot tip (canned) or 1/2 cup sliced bamboo shoots 1 green onion, finely chopped 1 tbsp sesame seeds 1/2 tsp salt 1/2 tsp sugar 6 large eggs 1 tsp oyster sauce 1/2 tsp thin soy sauce GRAVY 1 can (2 cups) chicken broth 1/3 cup sliced mushrooms, optional 1/2 tsp salt 1/2 tsp sugar 1 dash of pepper 1 tsp dark soy sauce 3 tbsp cornstarch 6 tbsp cold water

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Preparation
 
1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion,
BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and
1/2 teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce;
mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in
the wok. Fry about 2 minutes on each side. Place on serving dish and
set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion
and toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water; add the
seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

 

 
Servings: 10

 

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