How To Make Pork Egg Foo Yung | Rachael Ray
How to Make Chocolate Sea Salt Rugelach | Molly Yeh
How to Make Ricotta Dumplings and Mafalde | Rachael Ray
How to Make Red and Green Tortellini Wreaths
How to Make Pumpkin Parm Fries | Rachael Ray
How to Make Sweet Potato Souffles with Boozy Whipped Cream | TDa…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
Rach shares a recipe for egg foo yung, an Asian-American omelet-like dish served with gravy on top, that's perfect for breakfast, brunch, lunch or dinner.
"This makes two large omelets and for breakfast I would serve as four portions, for dinner two big portions or serve with additional side such as rice or fried rice." –Rach
- ¾ cup stock, chicken or beef
- ¼ cup ketchup
- 2 teaspoons each light soy and dark soy , or 1½ tablespoons tamari or shoyu
- 1 teaspoon cornstarch
- 1 tablespoon oil, canola or olive
- ¾ pound spicy breakfast sausage (for spicy) or ground pork seasoned with salt and white pepper (for mild)
- 8 to 10 shitake mushrooms, stemmed and sliced (a couple of handfuls)
- 1 small leek, whites and light greens, washed and chopped
- 1 small carrot, cut into matchsticks or grated
- 2 cups shredded cabbage
- 1 inch ginger, minced or grated
- 2 cloves garlic , chopped
- Salt and white pepper
- 1 cup mung bean spouts
- 10 to 12 eggs
- 2 teaspoons light soy sauce, tamari or shoyu
- 2 teaspoons dark sesame oil
- ½ teaspoon cornstarch
- Scallions or chives, sliced or chopped
- Toasted sesame seeds
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.