Let’s dish out the background of this dish. Egg foo yung, originating from the Cantonese language, is an omelette popular in Chinese Indonesian, British, and Chinese American cuisine. While the main dish is amazing, what might be the best part of pork egg foo yung is the most incredible gravy that it’s topped with!
Pork Egg Foo Yung
Original # of Servings: 1
Total Time: 30 minutes
Active Time: 30 minutes
- green onion – 1
- celery – 1/2 stalk
- water chestnuts – 1 1/2 teaspoon
- pork tenderloin – 2 ounce
- extra virgin olive oil – 1 1/2 teaspoon
- low sodium soy sauce – 1 1/2 teaspoon
- chicken broth – 2 tablespoon
- water – 2 tablespoon
- brown sugar – 3/4 teaspoon
- rice wine vinegar – 1 1/2 teaspoon
- corn starch – 3/4 teaspoon
- white rice – 4 tablespoon
- egg – 1
- In a mixing bowl, beat eggs and add thinly sliced pork and half of soy sauce.
- Heat olive oil in a skillet on medium heat.
- Add a quarter of the egg mixture and cook until lightly browned. Flip and brown the other side. Repeat with remaining mix.
- To make the sauce, add remaining soy sauce, broth, water, sugar, rice wine vinegar, and corn starch to a small pot. Bring to a boil, reduce heat, and simmer until thickened.
- Transfer rice to serving plate and top with egg foo yung and sauce.
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