This is a great recipe. I also use crabmeat instead of the pork, but it is also wonderful made with extra shiitake mushrooms, veggie-style.
Egg Foo Yung
1/2 lb Bean sprouts
1/2 Onion, yellow, sliced thin
1/4 lb Pork, roasted (can also use crabmeat or chicken), in shreds
1 can Bamboo shoots
Vegetable oil
salt to taste
1 ts Sugar
6 Eggs
1 ts Oyster sauce
1 ts Soy sauce
Gravy:
2 c Chicken broth
1/3 c Mushrooms, sliced (shiitake, oyster, maiitake, button, etc)
Pepper, black to taste
1 ts Soy sauce
3 tb Cornstarch
6 tb Water, cold
1 Scallion, finely chopped, for garnish
Sesame seeds, toasted, for garnish
1.Heat wok or skillet, adding 1 tb oil. Stirfry bean sprouts, onion, pork/crabmeat, and bamboo shoots for 2 minutes with salt and sugar to taste. DO NOT OVERCOOK! Let cool.
2.In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well.
3.Add the stir-fried ingredients and mix thoroughly. Heat wok, add 1 ts oil and 1/2 c of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside. Repeat procedure with remaining oil and mixture.
4. For gravy, bring broth to a boil. Add mushrooms, salt, sugar, pepper and dark soy sauce. Prepare cornstarch mixed with cold water for thickening; add the seasoned broth and cook for 1 minute.
5.Pour gravy over patties and garnish with the chopped green onion and toasted sesame seeds.