Chinese Egg Foo Yung with Pork BBQ
Hello, fellow food lovers! Today, let's embark on a culinary journey to the bustling streets of China and the smoky barbecues of the West, where the delightful fusion of Egg Foo Yung with Pork BBQ comes to life. This dish, with its fluffy omelette and succulent pork, has always been a personal favorite, and I can't wait to share its magic with you.
Equipment
- 1 pan
- 1 large non-stick pan
- 1 bowl
Ingredients
Oriental Sauce:
- 2 teaspoons cornstarch
- 1/2 cup beef broth
- 1 tablespoon soy sauce
Other ingredients
- 6 eggs lightly beaten
- 4 tablespoons water
- 2 tablespoon soy sauce
- 1 cup Chinese BBQ pork see previous recipe, shredded
- 1 cup fresh bean sprout
- 1/2 cup fresh mushrooms sliced or 1 (8 ounce) can mushrooms, chopped
- 2 - 4 green onions thinly sliced
- Cooking spray
Instructions
- Add oriental sauce ingredients in a pan. While stirring often, bring to a boil. Let boil for about a minute. Remove from heat and set aside. Keep warm.
- Combine beaten eggs, water, and soy sauce in a bowl. Add pork, bean sprouts, mushrooms, and scallions. Stir together until mixed well.
- Coat a large non-stick pan with cooking spray. Place over medium heat. Then, for each omelet, pour in about 1⁄4 egg mixture. Once the edges of the egg begin to solidify, carefully raise edges to allow uncooked egg to run underneath. Cook until bottom is lightly brown and set. Flip egg and cook for about a minute or until cooked through.
- Transfer omelets to serving dish.
- Serve warm with oriental sauce on the side.
Video
Notes
To achieve a fluffy and tender omelette, beat eggs in a bowl and season with salt and pepper. Heat a non-stick pan with a drizzle of oil over medium heat. Pour the beaten eggs into the pan and let them cook until the edges start to set. Gently lift and fold the omelette to create layers of fluffy goodness. Continue cooking until the omelette is cooked through but still moist. The result will be a light and airy base for the flavorful toppings.