Name: Egg Foo Yung (Pork and Shrimp Omelets)
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 medium-sized omelets
Cuisine: asian
Ingredients: 2 tablespoons peanut oil; 2 ounces minced or ground pork; 6 large shrimp, peeled, deveined and chopped; 1 teaspoon soy sauce; 1 teaspoon oyster sauce; Kosher salt and freshly ground black pepper; 8 extra-large eggs; 3 to 4 leaves napa cabbage, thinly sliced (a generous 2 cups); 1 large carrot, shredded; 3 scallions, thinly sliced on the bias; 1/2 cup frozen peas, thawed and rinsed in very hot water for 90 seconds; 1 large handful soy or mung bean sprouts; 1 teaspoon grated ginger; Kosher salt; 6 to 8 tablespoons peanut oil, for frying; Egg Foo Yung Sauce, for serving, recipe follow; Sauce #2, for serving, recipe follows; 1/2 cup rich homemade chicken stock; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons toasted sesame oil; 2 teaspoons sugar; 2 teaspoons cornstarch; 2 tablespoons Chinese rice wine or sake; 2/3 cup white (shiro) miso; 3 large egg yolks; 1/2 cup sake; 1/4 cup plus 3 tablespoons sugar; 1/4 cup rich homemade beef stock; 1 tablespoon oyster sauce

Directions

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50m Easy 99%

CLASS

Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.

Egg Foo Yung Sauce:

Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.

Sauce #2:

Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.

Egg Foo Yung (Pork and Shrimp Omelets)

Ingredients

Pork and Shrimp:

Omelets:

Egg Foo Yung Sauce:

Sauce #2:

Directions

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Egg Foo Yung Sauce:

Sauce #2:

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