EGG FOO YUNG

Egg Foo Yung image

Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups chicken brodo or stock
1 cup white basmati rice
2 tablespoons chopped chives
2 tablespoons chopped cilantro
1/4 cup edible flowers, optional, for garnish
4 tablespoons high-temperature oil
10 to 12 asparagus, trimmed of tough ends and sliced on a bias into bite-size pieces or 1 small bunch broccolini, halved lengthwise for larger pieces
2 carrots or 4 baby carrots, scrubbed and cut into julienne or matchsticks
1 bunch scallions, thinly sliced on a long bias
1/2 cup mung bean sprouts
Salt and Sichuan pepper or white pepper
6 eggs
About 1/4 cup toasted sesame seeds
1 cup chicken brodo or stock
2 teaspoons cornstarch plus 2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons Shaoxing or fino sherry
1 tablespoon toasted sesame oil
1 teaspoon ground Sichuan or white pepper

Steps:

For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
Serve omelets with a side of rice topped with gravy and lots of sesame seeds.

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