PORK EGG FOO YUNG RECIPE FROM RACHAEL RAY | RECIPE ...
Rach shares a recipe for egg foo yung, a Chinese-American omelet served with gravy on top, that's perfect for breakfast, brunch, lunch or dinner.
Provided by Rachael Ray
Number Of Ingredients 31
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
RACHAEL RAY EASY EGG FOO YOUNG RECIPE - FOOD.COM
Make and share this Rachael Ray Easy Egg Foo Young recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a griddle over medium heat and brush it with some oil.
- Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
- Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
- Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
- Put 2 pancakes on each plate and top with the gravy.
Nutrition Facts : Calories 327.6, FatContent 15.9, SaturatedFatContent 5.1, CholesterolContent 573.7, SodiumContent 1706.5, CarbohydrateContent 16.2, FiberContent 3.3, SugarContent 6.3, ProteinContent 30.2
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RACHAEL RAY EASY EGG FOO YOUNG RECIPE - FOOD.COM
Make and share this Rachael Ray Easy Egg Foo Young recipe from Food.com.
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Reviews 4.0
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Calories 327.6 per serving
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Reviews 4.0
Total Time 20 minutes
Calories 327.6 per serving
- Put 2 pancakes on each plate and top with the gravy.
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- Makes 1 omeletIn a tiny pot or second small skillet, heat stock, soy, Shoaxing, vinegar and sesame oil. Stir together cornstarch and water in a small bowl to make a slurry. When barely simmering, whisk in cornstarch slurry mixture to thicken a bit. Keep warm until ready to serve.Whisk up eggs, soy sauce and sesame oil, in a bowl. Set aside until ready to cook. Heat a small 6-inch nonstick skillet over medium to medium-high heat with oil. When oil ripples, add the carrots, scallions, sprouts, ginger and garlic and season with salt and pepper. Add the shrimp and cook for 30 second to a minute, or until pink. Pour eggs over vegetables, stir and cover with lid. Let brown, flip and cook about 1 minute more. Slide omelet onto a plate, spoon gravy over the omelet and sprinkle with sesame seeds to serve.© 2019 Ray Marks Co. LLC. All rights reserved.
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