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Roast Pork Egg Foo Yung

Tommy.Gershey's picture
Stir fried vegetables with little pieces of roast pork are cooked inside an egg omelet with gravy served over top. Most Chinese take out serve this with onion, Mung bean sprouts and bits of roast pork. I add match stick pieces of sweet bell pepper and slivered snow peas. You may substitute shrimp, chicken or leave out the meat all together.
Ingredients
  Peanut oil 3 Tablespoon (Vegetable Oil Is Ok)
  Chopped roast pork 3⁄4 Cup (12 tbs)
  Sliced sweet onion 3⁄4 Cup (12 tbs)
  Sweet red bell pepper 1⁄4 Cup (4 tbs), cut into match stick size pieces
  Sweet yellow bell pepper 1⁄4 Cup (4 tbs), cut into match stick size pieces
  Garlic 1 Large, minced (Or 2 Small)
  Mung bean sprouts 1 Cup (16 tbs)
  Eggs 6 , beaten
  Soy sauce 1 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

Heat your gravy and have it ready.
In a hot wok drizzle 1 Tablespoon of peanut oil around the perimeter and immediately add the garlic then the pork. Give them a quick stir. Add all other vegetables except the Mung bean sprouts. Push the mix up the sides and let cook for about a minute. Add the mung beans, soy sauce and white pepper, turn off the heat. Stir to combine everything. Let this mixture rest for at least 5 minutes. In the mean time scramble up the 6 eggs in large bowl. Add the Foo Yung mix to the eggs and stir everything together.
Place a small 9" not stick fry pan over medium heat, add 1 tablespoon of the peanut oil and let it come up to temperature. Add 1/2 the Egg Foo Yung mixture, being careful to add 1/2 the liquid eggs. Fry the egg mix until it is quite firm. Carefully flip it and cook the other side for about 1 additional minute. Remove it to a plate and repeat this with the remaining ingredients. Spoon several tablespoons of gravy over each patty and serve immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Fried
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2
Story
I have always loved this dish when made well, unfortunately not all Chinese restaurants or take out do a good job. It's necessary to use a good gravy, (canned pork gravy is not too bad). Always serve this freshly made it is horrible if you try to keep it warm and serve later.

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1 Comment

Elaine.Stenzel's picture
I added baby bok choy diced fine/leaves and all.some marinade that I put the pork in glass bowl and also added slice scallions