Pork & Mushroom Egg Foo Yong
Key to this is timing and to help that is having the prep done before you start as well as having the ingredients for each phase ready to go.
Could easily substitute other proteins in place of the pork. Use Chicken, Shrimp, etc...
Also could use additional veggies like bean sprouts, water chestnuts, etc..
| Prep Time | 10 Minutes |
| Cook Time | 35 Minutes |
| Servings |
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Ingredients
- 6 Eggs Beaten
- 3 Tb Peanut Oil
- 8 oz Mushrooms Sliced
- 5 tsp Soy Sauce
- 1 C Sugar Snap Peas trimmed and sliced
- 1.5 tsp Ginger Peeled and minced
- 8 Green Onons thinly sliced
- 12 oz Pork loin chops Diced into small cubes
- 1 C Chicken Broth
- 1 Tb Corn Starch
- 1 tsp Toasted Sesame Oil
- 3 C Cooked Rice
Ingredients
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Instructions
- Preheat the broiler on low
- Whisk the eggs in a bowl. In another bowl whisk together 1/4 C of Water, Chicken Broth, Cornstarch and 2 tsp Soy Sauce
- Heat 1 TB peanut oil in a non-stick, oven -proof skillet over medium high. Add the mushrooms and stir-fry for 5 minutes. stir in 1 tsp of the soy sauce. Using a slotted spoon move the mushrooms to the bowl with the eggs and whisk them together
- Add the Pork and 2 tsp of Soy Sauce to the skillet and stir-fry until browned. Add the Snap Peas, Ginger and half the Green Onions. Stir-fry for another 1-2 minutes until they just start to turn from crisp to tender. Using the slotted spoon move this mixture tot eh bowl with the Eggs and Mushrooms
- Add 1 Tb Peanut oil to the skillet and add the other half of the Green Onions. Stir-fry for 30 seconds. Pour in the Cornstarch slurry you made above and lower the heat to medium. Whisk and allow the mixture to simmer and thicken. About 2-3 minutes. Stir in the Season Oil and move the sauce to a serving bowl
- Add 1 TB Peanut oil to the skillet and pour in the Egg Mixture. Allow it to cook for 5 minutes then transfer the skillet to the oven to Broil until set. About 5 minutes
- Serve with rice and the sauce
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