Pork Or Chicken Egg Foo Young Recipe

If using raw ground pork or chicken, combine the meat with 1 tsp soy sauce, 1/8 tsp white or black pepper and 1 tsp cornstarch in a bowl. Mix until just combined. If using pre-cooked diced meat, toss with the soy sauce and pepper and set aside.

Heat a small nonstick skillet over medium heat with 1 tsp oil. Add the seasoned ground meat and cook until no longer pink, breaking into small pieces, about 3–5 minutes. Drain any excess fat and let cool slightly.

In a large mixing bowl, crack the 6 eggs and whisk lightly with 2 tbsp water and 1 tsp sesame oil until combined and slightly frothy.

Stir in sliced green onions, bean sprouts, shredded cabbage, grated carrot, minced cilantro (if using), 1 tsp salt and 1/4 tsp ground pepper. Mix well so vegetables are evenly distributed.

Fold the cooked and cooled protein into the egg-vegetable mixture so each patty will have some meat.

Heat a large skillet or nonstick pan over medium-high heat. Add 2–3 tbsp neutral oil and swirl to coat. You want enough oil to shallow-fry but not deep-fry; add more oil between batches if needed.

When oil is hot (it will shimmer but not smoke), reduce heat to medium. For each cake, scoop about 1/3 to 1/2 cup of the egg-protein mixture into the pan, spreading slightly into a 3–4 inch round. Do not overcrowd the pan — cook 3–4 cakes at a time depending on skillet size.

Cook until the bottoms are golden brown and set, 3–4 minutes. Carefully flip each cake with a spatula and cook the other side 2–3 minutes until golden and cooked through (eggs set and internal temperature safe). If cakes are thick, cover pan for 30–60 seconds after flipping to ensure cooked through.

Transfer finished cakes to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

In a small bowl, whisk together 1 cup stock, 1 tbsp soy sauce, 1 tsp oyster sauce (if using), 1 tsp rice vinegar and 1/2 tsp sugar until combined.

In another small cup, mix 2 tsp cornstarch with 2 tbsp cold water to make a slurry; stir until smooth.

Heat a small saucepan over medium heat and add the sauce base. Bring to a gentle simmer, then whisk in the cornstarch slurry. Simmer, whisking, until the sauce thickens and becomes glossy, about 1–2 minutes.

Remove from heat and stir in 1/4 tsp sesame oil. Taste and adjust seasoning with a pinch of salt, a dash more soy sauce, or a little sugar if desired.

Place 2–3 egg foo young patties on each serving plate (depending on size). Spoon warm gravy over the patties or serve gravy on the side for dipping.

Garnish with additional sliced green onions and a light sprinkle of black or white pepper. Serve immediately with steamed rice or simple stir-fried vegetables.