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

Gravy

• 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.

1. 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.
2. Cut the pork or chicken into strips and then into small pieces for the “omelet.”
3. Cut up the mushrooms and mince the onion.
4. Cut the celery by shaving strips off the stalk so they are similar in size to the bean sprouts.
5. 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.

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