Pork Egg Foo Yung | Rachael Ray

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.