One Pan Pork Fu Yung Recipes

RACH'S PORK EGG FOO YUNG WORKS FOR ANY MEAL OF THE DAY

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

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

EGG FOO YUNG WITH MUSHROOM SAUCE

Steps:

• Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
• Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
• Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

ONE PAN PORK FU YUNG

Steps:

• In small pan, combine broth, ¼ teaspoon sesame oil and cornstarch.
• Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.
• In 12-inch nonstick skillet over high heat, heat canola oil; add pork and stir-fry until no longer pink, about 4 minutes.
• Add remaining ¼ teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.
• Cook until lightly browned, about 4 to 5 minutes.
• Add sprouts and stir-fry about 1 minute or less.
• With spatula, flatten pork mixture.
• Mix eggs and egg whites; pour over pork mixture.
• Lower heat and cover pan.
• Cook until eggs are set, about 3 minutes.
• To serve, cut into four pieces; top each with ¼ cup sauce and remaining green onion.

ROAST PORK EGG FOO YUNG

Steps:

• Soak dried mushrooms.
• Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
• Slice water chestnuts thin.
• Heat oil.
• Add vegetables and pork; stir fry 1 minute.
• Then cook, covered, 1 to 2 minutes over medium heat.
• Drain and let cool.
• Beat eggs.
• Stir in salt, sugar and stir fried ingredients.
• Heat remaining oil.
• Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
• Turn over to brown each side.
• NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
• VARIATIONS--------.
• For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
• For the Chinese cabbage, substitute celery, blanched.
• In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.

PORK EGG FOO YUNG RECIPE - (4.1/5)

Steps:

• In a large bowl, beat the eggs. Add the mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside. •Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spoon three 1/4-cup measures of the egg mixture into the skillet to form pancakes and cook for about 1 minute per side, or until golden. Remove to a serving platter and cover to keep warm. •Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed. •Combine the gravy, soy sauce, and ginger in the skillet over medium heat; mix well for 1 minute, or until heated through. Serve the pancakes topped with the gravy.

EGG FOO YUNG

Steps:

• For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
• For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
• For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
• For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
• Serve omelets with a side of rice topped with gravy and lots of sesame seeds.

TOFU FOO YUNG

Steps:

• In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
• When done, mix in the bean sprouts and remove from the heat and set aside.
• Preheat your oven to 325'F.
• Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
• Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
• Mix the veggies and tofu mixture together well. On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick. Bake for 30 minutes, then flip over and bake another 15 mintues.
• FOR THE GRAVY:.
• Mix the cold water, soy sauce, and cornstarch together. Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
• Pour over your tofu foo yung patties and enjoy.

PORK AND SHRIMP EGG FOO YUNG

Steps:

• 1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add shrimp, Chinese cabbage and onion stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt and stir-fried ingredients. 5. Either pan-fry: Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. Repeat process, adding more oil as needed. OR deep-fry: Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.). Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. Repeat process until egg mixture is used up. VARIATIONS: * For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. * In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.