Pork Egg Foo Young

I have always loved a great pork egg foo yung!!! It is an excellent disposal method for tasty left overs from pork roasts or Char Siu (Chinese BBQ Pork). I keep the garlic and ginger minced in the sauce as the flavor pleases me more than their texture bothers me. The key is the creamy flavors of the sauce ladled over the omelettes. I recommend not eating for a couple of days, doubling the amounts and let them find you in a pork egg foo young stupor with that special silly grin.




For the sauce and garnish:

2 cups chicken stock
2 teaspoons sugar
3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon oyster sauce
2 tablespoons cornstarch, mixed with 2 tablespoons of the stock to form a slurry
1 garlic clove, minced
1/2-inch piece fresh ginger, minced
4 scallions, thinly sliced, for garnish

For the omelets:

8 eggs
2 tablespoons cornstarch
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon dry white wine
1 teaspoon sesame oil
1 teaspoon kosher salt
1 carrot, shredded
8 oz sliced mushrooms
8 ounces leftover Bar B Q Pork
6 ounces shrimp, peeled, deveined, and finely chopped(optional) 3/4 cup water chestnuts,
drained, finely chopped, and squeezed dry
1/3 cup bean sprouts
1 cup sliced scallions
~1/3 cup vegetable oil, more as needed


  1. First make the sauce. In a small saucepan, combine the stock, sugar, soy sauce, sherry, and oyster sauce and bring to a boil. Whisk in the cornstarch slurry, garlic, and ginger. Bring the sauce back to a simmer and cook until it thickens and keep warm.
  2. Make the omelets. In a medium bowl, whisk the eggs and cornstarch together until homogenous. The “regular” recipe says, “Add in all of the remaining ingredients except the vegetable oil, and mix well to combine.
  3. Heat the oil to medium high heat (till a sprout sizzles).
  4. Fry in batches of 3 one ladle full of omelets in batches, flipping once, until they are puffed and brown, 1 1/2 to 2 minutes for each side. After turning once on each and achieving some color, gently press spatula down on the omelette. If the egg is not done in the middle it will leak out. They are cooked when they are browned and no uncooked egg leaks when pressed to the side of the wok.
  5. Transfer to paper towels to drain. Keep cooking in batches of 3 until all of the ingredients are used up, replenishing the oil in the pan halfway through as needed. Serve the omelets over rice with the sauce poured on top.
  6. Garnish with fresh scallions and or cilantro and smoked paprika.