EGG FOO YUNG (PORK AND SHRIMP OMELETS)

Egg Foo Yung (Pork and Shrimp Omelets) image

Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.

Provided by Andrew Zimmern

Time 50m

Yield 4 medium-sized omelets

Number Of Ingredients 32

Ingredients

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
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
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
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

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.