We're going to make pork egg foo yung.
Today, we're gonna use some spicy sausage
and to make two egg foo yung
and each one would be, well, four to six eggs
depending on how large a skillet you use.
So two entree portions or four appetizer portions
of egg foo yung, you only need a half a pound of protein.
I'm going to pull the pork out of the pan
'cause I browned it
and I'm gonna reserve just enough of the drippings
to coat the bottom of the pan.
For eight to 10 eggs,
I added about two teaspoons of light soy,
one teaspoon of white pepper right there
and I added about a teaspoon of sesame oil.
We are also going to add about a half a teaspoon or so
of cornstarch.
I took a tiny splash of water
and I made what's called a slurry.
We're going to add this little bit of slurry to our eggs.
So we're gonna take that same skillet
that we cooked our protein of choice in
and we're gonna put it right back on the stove.
Add a touch more high temperature cooking oil
and we're going to get the mushrooms going
and then as they shrink down,
we'll add our carrots and leeks.
For the sauce, all I did was in his tiny little pot
reducing here on the stove very kind of quietly
and gently in the corner here,
I have three quarters of a cup of stock,
chicken, bone broth, vegetable stock, beef stock.
Pair it up to whatever your protein is, okay,
and I start with three quarters of a cup of the stock.
To that, I added about a quarter cup of ketchup.
Regular tomato ketchup and I just gave it a fat squirt.
I didn't measure it.
Just added it to the pot.
A good splash each of dark soy and light soy,
about two teaspoons of each
then same thing we did with our eggs.
A little bit of cornstarch slurry
with a tiny splash of water
and we're gonna add that to our sauce
to be the thickening agent
and that's our tiny little amount of gravy.
That's all you need.
So our mushrooms have shrunk way down.
So now I'm gonna throw in that one carrot and our one leek,
get this going and then I'll add the cabbage.
So here it is with the leeks, the cabbage and carrots
all wilted together with those shiitakes
and we're going to add the ginger and garlic
and a little of our bean sprout.
Not all, some.
That looks like way too much stuff in the pan, Rach.
What's going on?
How are you gonna fit in the eggs?
Well, you can't.
What we're doing is working ahead
and cooking all of our veg at the same time
so we can take half of our veg out
and reserve it for later to make the second omelet.
This is looking a hair dry.
I'm just gonna add a touch of canola
or high temperature spray.
You can add another drizzle of peanut or canola oil.
I'm gonna add back in half of your protein of choice.
John's protein of choice.
And then we're going to pour in half
of our egg, sesame, soy mixture with white pepper.
Looks good
and then I'm going to just take my little spatula here,
make sure the egg goes all the way to the edge
so that it sets
and then I'm gonna put it back on the heat and cover it.
Whoa, look at that.
Perfection.
Okay, now the transfer is kinda everything here.
I know you wanna be cool and just like whoop, flip it over.
It'll end up all over your foot.
Just get over it and turn it upside down onto the plate
and then you take your beautiful golden brown
pork egg foo yung, pour your gravy down over the top.
Yeah, baby. And then I'm gonna put in
a little more mung bean sprout in the middle.
I'm gonna hit it with a lot of chive,
with some flowers 'cause it makes me happy.
That's half our eggs.
That's five eggs, kids.
Look at that.
Crazy.
Anyway, enjoy the egg foo yung.