Shrimp and Pork Egg Foo Young
Directions
- 1Crack 8 eggs into a bowl.
- 2Combine shredded cabbage, green onions cut into 1-inch sticks, chopped bacon marinated in soy sauce, and cleaned and minced shrimp in a separate bowl.
- 3Mix the ingredients well and set aside.
- 4Peel and mince about an inch of ginger, then crush and mince 4 garlic cloves.
- 5In a bowl, mix 1/4 cup plus 1 tablespoon of soy sauce, 1/4 cup of oyster sauce, and 2 tablespoons of cornstarch until smooth.
- 6Heat a pan over medium heat with about a tablespoon of oil.
- 7Add the minced garlic and ginger to the hot oil and cook for 20-30 seconds until fragrant.
- 8Pour 1 quart of chicken stock into the pan and bring it to a simmer, then turn off the heat.
- 9Add a pinch of black pepper to the beaten eggs.
- 10Mix 2 tablespoons of water with 2 tablespoons of cornstarch until it resembles whole milk or half-and-half, then add this mixture to the eggs.
- 11Whisk the egg and cornstarch mixture.
- 12Add all of the vegetable, bacon, and shrimp mixture into the egg mixture and mix well.
- 13Heat a separate pan over relatively high heat (low side of high) with plenty of oil (about 1/4 cup).
- 14Perform a test batch by adding a small amount of the egg mixture to the hot oil; it should puff and foam around the edges.
- 15Pour the remaining egg mixture into the pan, cooking it in multiple batches if you prefer a thinner pancake shape.
- 16Place the pan in a 425-degree Fahrenheit oven for 12-15 minutes, or until the egg foo young is set and golden brown around the edges.
- 17While the egg foo young is in the oven, bring the reserved sauce back to a simmer on the stove.
- 18Stir the soy, oyster, and cornstarch mixture and add it to the simmering sauce, whisking until thickened.
- 19Let the sauce simmer for about 10 seconds, then cut the heat and add about 1/2 teaspoon of sesame oil.
- 20Once the egg foo young is done, it will be puffed up in the center and feel firm.
- 21Let the egg foo young set up for about 5 minutes, then cut it into desired servings.
- 22Drizzle the sauce over the egg foo young.
- 23Garnish with fresh green onions.
Ingredients
- 8 eggs
- 2 cups shredded cabbage
- 1 whole bunch green onions
- 2 pieces chopped bacon
- 12 shrimp
- 0.25 cup soy sauce
- 0.25 cup oyster sauce
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 4 cloves garlic
- 1 piece ginger
- 1 quart chicken stock
- 1 pinch black pepper
- 2 tablespoons water
- 0.5 teaspoon sesame oil
Equipment
bowlpanknifewhiskspatula
Tips
- For the gravy, mix cornstarch into a cold or room-temperature liquid first to avoid lumps. If you want a thicker gravy, add more cornstarch, but remember to dilute it in equal parts water.
- For the egg foo young, perform a small test batch to ensure the oil is at the right temperature; it should puff and foam around the edges.
- You can also chop your vegetables to whatever size you like.
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