Egg Foo Young

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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1 cup chicken stock

2 tablespoons hoisin sauce 

2 teaspoons cornstarch 

6 ounces ground pork, cooked 

1 cup fresh cilantro, chopped 

1 cup bean sprouts 

1/2 cup julienned carrot

1 tablespoon soy sauce 

1 teaspoon grated fresh ginger

3 scallions, minced, plus 3 scallions, sliced on the bias 

1 garlic clove, grated 

Kosher salt and freshly ground black pepper 

8 large eggs, lightly beaten 

1/4 cup canola oil 

1 teaspoon white sesame seeds 


  1. Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
  2. Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
  3. Preheat the oven to 200 degrees F.
  4. Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
  5. Garnish with the sesame seeds and sliced scallions and serve with the sauce.