This simple recipe can be considered a “Chinese omelet,” with meat and vegetables. It takes very little time to prepare and served with rice makes quite a satisfying meal. This recipe is derived from one by Joyce Chen.
- 7 eggs
- 1 cup bean sprouts
- ½ cup celery, cut in thins strips
- ½ cup sliced mushrooms
- 1 medium onion, diced
- 1 cup cooked pork or chicken
- 1 Tb sherry
- Olive oil
- 1 cups chicken stock
- 1 Tb soy sauce
- 2-3 Tb flour mixed into 1/3 cup of water
If you are using pork, cook it briefly so it is still tender. We found that if you use a boneless pork chop, you can cook it most effectively by placing the chop on the trivet of an Instant Pot with 1 cup of water. Cook for 1 minute and do a slow release for about 5 minutes. This should give you pork at about 138˚ F. You can then cook the rice in the pot while you are making the Egg Foo Yung.
- To make the gravy, heat the chicken stock in a saucepan and add the soy sauce. Mix the flour and water together in a small cup and slowly add to the stock with stirring until the gravy is thickened. Discard any lumps.
- Cut the pork or chicken into strips and then into small pieces for the “omelet.”
- Cut up the mushrooms and mince the onion.
- Cut the celery by shaving strips off the stalk so they are similar in size to the bean sprouts.
- Put the bean sprouts, celery, mushrooms, onion, sherry and pork in a mixing bowl and add the 7 eggs.
6. Mix the eggs gently with the meat and vegetables using a rubber spatula so as not to break up the pieces.
7. Heat the oil in a wide frying pan and scoop out about ½ cup for each patty. Fry on both sides until browned lightly.
Serve with rice and gravy.