Recipe of the Day - October 14 (egg foo young)
 

Egg Foo Yung

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).

Mmm, I can smell the tasty aromas already.