Name: Egg Foo Young
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
Preheat the oven to 200 degrees F.
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.
Garnish with the sesame seeds and sliced scallions and serve with the sauce.

On Tonight

Egg Foo Young

Categories:

Related Pages