Roast Pork Egg Foo Yung
|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|
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