Egg Foo Young Recipe

Ingredients

• 1/2 cup shrimp (minced)
• 1 cup ground pork
• 1/2 cup mung bean sprouts
• 1 medium sized onion (diced)
• 1 red bell pepper (diced)
• 1/2 cup crimini or white mushrooms (diced)
• 1/2 cup green onions or onion leeks (chopped)
• 1/2 cup cooking oil
• 7 pieces raw eggs
• 1 tablespoon cooking rice wine
• Salt and pepper to taste
• 1 cup chicken broth
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch dissolved in 4 tablespoons water

Instructions

1. 1

   Make the sauce. Heat a saucepan and pour-in the chicken broth then let boil. Add the soy sauce and oyster sauce then stir. Pour-in the cornstarch diluted in water then cook until the texture becomes thick. Turn-off heat and transfer to a bowl. Set aside.

2. 2

   Spray or pour a little cooking oil in a frying pan and turn on heat.

3. 3

   When the oil is hot enough, sauté the ground pork for 5 minutes

4. 4

   Add the minced shrimps and sauté for 2 minutes more.

5. 5

   Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.

6. 6

   In a large mixing bowl, beat the eggs then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.

7. 7

   Heat a cooking pot then pour-in the cooking oil.

8. 8

   When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.

9. 9

   Transfer to a serving plate then top with the sauce and some chopped leeks.

10. 10

    Serve. Share and enjoy!