EGG FOO YOUNG

Make the sauce first so that you can eat the egg foo young hot and crispy, right when it comes out of the pan!  Heat the oil in a large saucepan over medium high heat.  Add the garlic and ginger and cook for 1 minute until fragrant.  Stir in the flour and cook for another minute until it is bubbling, stirring constantly.  Add the chicken stock, soy sauce, oyster sauce, sesame oil, and white pepper to the pan.  Bring to a boil, whisking until the sauce begins to thicken.  Dissolve the corn starch in the water and add that to the pan.  Continue whisking until the sauce is glossy and thickened to gravy consistency, about 2-3 minutes.  Keep warm while you prepare the rest of the dish.

Crack the eggs into a large bowl and beat with the white pepper, soy, sesame oil, and corn starch.  Add the carrots, scallions, onions, and bean sprouts to the bowl and stir until everything is well coated.

Heat about ½ – ¾” of vegetable oil in a large deep skillet to 350 degrees.  Ladle the egg mixture into the hot oil like you would make pancakes (this recipe makes 6 large egg foo young).  Fold any ‘spidery’ egg edges back into the patties.  Cook on the first side for 2-3 minutes until golden brown. Flip and cook on the second side for another 2-3 minutes until golden, lightly puffed, and cook through in the center.

Serve hot over rice, topped with the warm gravy and garnished with more bean sprouts, scallions, and sesame seeds.

*Note – you can add 1 pound of cooked chopped pork, shredded chicken, or shrimp to the egg mixture if desired.

Serves 6