Egg Foo Young
  1. Crack 6 eggs into a large bowl.

  2. Clean barbeque pork into thin slices.

  3. Blanch the bamboo shoot in hot water for half a minute. Remove and cut it into thin slices.

  4. Add the barbeque pork, chopped onions, slices of mushrooms, bamboo shoot, bean sprouts, salt, light soy sauce, sesame oil and cornstarch into the whisked eggs. Mix well.

  5. Heat up some vegetable oil in the wok. When it starts to become smoky. Remove the excess oil from the wok. The wok is now coated with a ten layer of hot oil.

  6. While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.

  7. Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.

  8. Cook bottom side of the egg pancake until golden brown. Tuen the egg over and cook the other side. When it tun aromatic and golden brown, remove and place it on a chopping board.

  9. Cut the egg into wedges (much like pizza). Dish out and serve.

  10. If you prefer to serve it with the sauce, just put all the ingredients in B in a pot, bring it to a boil.

Loading...