EGG FOO YOUNG PORK RECIPES

Steps:

• Place stock and ketchup in small pot, then stir up a slurry of soy sauce and cornstarch and add to stock
• Bring sauce to a low boil, reduce the heat and thicken while you prepare the eggs
• Heat a nonstick skillet over medium-high heat with oil, brown sausage or pork and crumble, remove to paper towel-lined plate and reserve
• Leave enough oil and drippings to lightly coat pan, add mushrooms and brown, add leeks and carrots and toss 1 to 2 minutes, add cabbage, ginger and garlic, and season with salt and white pepper, add sprouts and the reserved sausage, combine, then remove half of the mixture to a plate
• Whisk up the eggs and stir up soy, sesame and cornstarch to make a slurry, then add it to the eggs
• Pour half the eggs over the vegetables and pork in the skillet and cover, cook to brown bottom and set on top to desired doneness
• Top pan with a plate and flip, then top egg foo yung with half the gravy, scallions and sesame seeds, if using, and serve
• Repeat with remaining ingredients, adding more oil to pan if necessary

Steps:

• 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.