Egg Foo Yung (Pork and Shrimp Omelets)
- Level: Easy
- Yield: 4 medium-sized omelets
- Total: 50 min
- Active: 50 min
Ingredients
Pork and Shrimp:
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
Omelets:
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
Egg Foo Yung Sauce:
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
Sauce #2:
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
1/2 teaspoon dashi no moto (instant dashi)
2 tablespoons toasted sesame oil
Directions
- 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.