Pork Egg Foo Yung
- YIELDS
- 12
- SERVING SIZE
- 3
- COOK TIME
- 8 Min
Don't let the name scare you! Egg Foo Yung is simply a cousin to an omelet, frittata or crepe. And this tasty pork version of a classic Chinese takeout recipe makes a super anytime change-of-pace main course. You're going to love this homemade passport to the Far East, and so will the family!
What You'll Need
- 8 eggs
- 1 (4-ounce) can mushroom stems and pieces, drained and coarsely chopped
- 1/2 pound fresh bean sprouts, coarsely chopped
- 1/4 pound thick-sliced deli roast pork, coarsely chopped
- 3 scallions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup peanut oil
- 1 (10.5-ounce) can chicken gravy
- 2 teaspoon soy sauce
- 1 teaspoon ground ginger
What to Do
- In a large bowl, beat eggs. Add mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside.
- In a large nonstick skillet over high heat, heat 1 tablespoon oil until hot. Spoon three 1/4-cup measures of egg mixture into skillet to form pancakes and cook about 1 minute per side or until golden. Remove to serving platter and cover to keep warm.
- Repeat until all egg mixture has been cooked, adding more oil to skillet as needed.
- In medium skillet over medium heat, combine gravy, soy sauce, and ginger; mix well for 5 minutes or until heated through. Serve pancakes topped with gravy.
Check This Out!
- Looking for more traditional Chinese food recipes you can easily make at home? Don't miss our collection of Easy Chinese Recipes!
- Tell those fortune cookies to move over, these Chinese Almond Rounds are what we want as our takeout dessert.
- Make a meal of our Wonton Soup, Creamy Crab Wontons, Sensational Spring Rolls, Anytime Fried Rice, and our Slow Cooker Orange Chicken!