Egg Foo Young with Minced Pork
Fluffy egg omelette filled with ground pork and bean sprouts, smothered in an awesome gravy. So good! You can pretty much use whatever you like in this omelette. My original Egg Foo Young recipe has char siu and shrimp… The options are endless!
Servings: 3 servings
Ingredients
- 2 tablespoons vegetable or canola oil
- 4 ounces ground pork chopped
- ¼ onion sliced thinly
- 2 ounces bean sprouts
- 1 tablespoon cornstarch
- 1 tablespoon cool water
- ½ teaspoon sesame oil
- 2 stalks green onion chopped (garnish)
For the Egg Mixture
- 4 eggs
- ½ teaspoon soy sauce
- ⅛ teaspoon ground white pepper
- ½ teaspoon vegetable or canola oil
For the Gravy
- ½ cup chicken broth
- ¼ cup oyster sauce
- 1 teaspoon soy sauce
Instructions
- In a small bowl, dissolve cornstarch with cool water to make a slurry. Set aside.
- In a medium mixing bowl, whisk together ingredients for the egg mixture and ½ cornstarch slurry until well combined. Set aside. Save the remaining slurry for the gravy.
- In a small bowl, combine gravy ingredients and set aside.
- Heat a large cast iron or non-stick pan on medium high and add 2 tablespoons vegetable or canola oil. Add onion and sauté for about a minute. Add ground pork and cook through. Add bean sprouts and cook for another 30 seconds.
- Pour in the egg mixture, turn the heat down to medium and let it cook until the bottom is golden brown. Move the egg around without breaking the omelette to cook through evenly. When ready, flip half the omelette over on top of the other half. Cut the omelette into portions and flip onto the other side to cook for another minute. Remove onto a serving platter.
- Turn the heat down to low. In the same frying pan, add the gravy mixture and bring to a simmer. Stir in the remaining cornstarch slurry and cook until the gravy starts to simmer and thicken. Turn off the heat. Drizzle with sesame oil. Pour the gravy over the omelette and garnish with green onion.