Egg Foo Yung

4 eggs
1/2 cup diced pork or shrimp
1/2 cup chopped onion
1/2 cup frozen peas
1 cup bean sprouts, cut to 1/2-inch pieces
1/4 tsp. salt
1/8 tsp. white pepper
2 Tbsp. vegetable oil

Crack eggs into large bowl. Do not break yolks yet. Add pork or shrimp,
onion, peas, sprouts, salt, and pepper Coat a large nonstick skillet with
oil and heat over high heat. While skillet heats up, use a large spoon
to break eggs. Mix eggs and vegetables thoroughly. Ladle egg mixture
into hot skillet, making 6 pancakes. Reduce heat to medium. Cook until
brown on bottom, about one minute. Flip cakes over and brown the other
side for two minutes longer. Place on platter. Cover with egg foo yung
sauce (below).

Egg Foo Yung Sauce:


3/4 cup chicken stock
1/8 tsp. salt
2 tsp. cornstarch
1/8 tsp. sesame oil
2 tsp. oyster sauce

In a small saucepan, mix all ingredients. Stir until cornstarch is
dissolved. Bring to a boil over high heat. Reduce heat to a simmer and
cook, stirring until sauce is thick and smooth (about one minute).

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