Egg Foo Yung
Pretty much everyone in my family, with the exception of my oldest son, loves eggs. Whether they be hard boiled, fried, or scrambled, everyone is sure to indulge. To me, eggs might be the best vehicle for serving up any type of hearty meal, and this past weekend, I decided to turn on my family to a dish known as Egg Foo Yung. If you have never had egg foo yung, it is a must try. Think of it as a Chinese omelette, stuffed with all sorts of goodness, and served with an awesome beef gravy. My family totally fell in love with this, and were craving it the following day.
Let’s get started.
Ingredients for the Egg Foo Yung:
- 1 lb ground pork
- 1 cup shitake mushrooms, chopped
- 2 shrimp, peeled, deveined, sliced in half
- 1 sprig of green onion, thinly sliced
- 1/2 tsp sesame oil
- 1/2 tbsp sherry cooking wine
- 1 cup bean sprouts
- 1 tbsp mushroom soy sauce (or regular soy sauce)
- 3 whole eggs, beaten
- 1 tbsp canola oil
- 1/2 tbsp unsalted butter
Ingredients for the Gravy:
- 1 1/2 cup of beef stock
- 1 tbsp minced garlic
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/2 tsp cracked black pepper
Start by adding the ground pork and shitake mushrooms to a large, non-stick skillet, and cook over medium-high heat until the pork is cooked through. Once cooked, add the pork mixture to a bowl and wipe out the skillet.
Make the gravy. Add the gravy ingredients to a sauce pan, and bring to a boil. Reduce the heat, and simmer for a few minutes until the sauce thickens. Once it is thickened, turn off the heat and set it to the side.
To a mixing bowl, beat the eggs, and then add in one cup of the ground pork and mushroom mixture. Toss in the sesame oil, soy sauce, bean sprouts, sherry, and shrimp. Give this a good stir.
To the skillet, add the canola oil and butter, and let that heat through until the butter is nice and melted, over medium-high heat.
Add the entire egg mixture, and spread the mixture out so everything is nice and even. Cook for a few minutes, and once the egg is set, give it a flip and cook another couple of minutes.
Slide the omelette onto your serving dish and ladle on the beef gravy. Garnish with the sliced green onions and any additional bean sprouts.
Trust me when I tell you this. This Chinese omelette is nothing short of amazing. Texturally it is awesome. You get the bits of pork and shrimp, and then the bean sprouts come through along with the great flavors of mushrooom, soy sauce and sesame oil. Don’t even get me started on the gravy. This could be one of my favorite things about the egg foo yung. The gravy… The gravy was out of this world. Beefy, garlic, and Asian inspired, this has got to be one of my favorite dishes, and I was surprised that my most suspicious of eaters devoured the egg foo yung! Hope you enjoy!