Pork Egg Foo Young Without Deep Frying | Ready in 20 Minutes!

By CiCi Li · 20 min

Ingredients

Instructions

1. Heat 1 tablespoon of oil in a wok over high heat, then stir-fry the ground pork with a pinch of salt and white pepper for about 3 minutes until fully cooked. Transfer to a plate to cool slightly.
2. Thinly slice the cabbage, shred the carrot and cut the scallions.
3. In a small bowl, mix the cornstarch with the water to make a slurry. In a larger bowl, whisk the eggs with the salt, then stir in the slurry.
4. Add the cabbage, carrot, bean sprouts, scallions and cooked pork to the eggs and mix well.
5. Heat about 1 tablespoon of oil in a wok or pan over medium heat. Spoon in a ladle of the egg mixture and cook about 2 minutes until the bottom is golden brown.
6. Flip and cook the other side for about 2 minutes until fully set and lightly crisp. Remove and repeat with the remaining mixture.
7. In a small bowl, mix the tapioca starch with the water to make a slurry. In a pot over medium heat, combine the chicken stock, soy sauce, oyster sauce and sesame oil, and bring to a gentle simmer.
8. Stir in the starch slurry slowly while stirring until the sauce is smooth and thickened. Pour over the patties and serve warm.

Summarized from CiCi Li's video. Watch it for the details.

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