Best Pork Egg Foo Yung Recipes

EGG FOO YUNG (PORK AND SHRIMP OMELETS)

Steps:

• 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.
• 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.
• 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.

ROAST PORK EGG FOO YUNG

Steps:

• Soak dried mushrooms.
• Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
• Slice water chestnuts thin.
• Heat oil.
• Add vegetables and pork; stir fry 1 minute.
• Then cook, covered, 1 to 2 minutes over medium heat.
• Drain and let cool.
• Beat eggs.
• Stir in salt, sugar and stir fried ingredients.
• Heat remaining oil.
• Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
• Turn over to brown each side.
• NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
• VARIATIONS--------.
• For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
• For the Chinese cabbage, substitute celery, blanched.
• In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.

PORK AND SHRIMP EGG FOO YUNG

Steps:

• 1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add shrimp, Chinese cabbage and onion stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt and stir-fried ingredients. 5. Either pan-fry: Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. Repeat process, adding more oil as needed. OR deep-fry: Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.). Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. Repeat process until egg mixture is used up. VARIATIONS: * For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. * In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PORK EGG FOO YUNG RECIPE - (4.1/5)

Steps:

• In a large bowl, beat the eggs. Add the mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside. •Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spoon three 1/4-cup measures of the egg mixture into the skillet to form pancakes and cook for about 1 minute per side, or until golden. Remove to a serving platter and cover to keep warm. •Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed. •Combine the gravy, soy sauce, and ginger in the skillet over medium heat; mix well for 1 minute, or until heated through. Serve the pancakes topped with the gravy.

ROAST PORK EGG FOO YUNG

Steps:

• 1. Soak dried mushrooms. 2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin. 3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt, sugar and stir-fried ingredients.5. Heat remaining oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet, or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side. NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients. VARIATIONS: * For the bamboo shoots, substitute 1 cup bean sprouts, blanched. For the Chinese cabbage, substitute celery, blanched. * In step 3, add with vegetables and pork 1 slice fresh ginger root, minced 6 scallion stalks, slivered and 1/4 cup smoked ham, shredded. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.