Egg Foo Yung

By clawson

Ingredients

• 8 eggs
• 1 can (4 ounces) sliced mushrooms, drained and coarsely chopped
• 1/2 pound fresh bean sprouts, coarsely chopped
• 1/4 pound thick-sliced deli roast pork, coarsely chopped
• 3 scallions, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup peanut oil
• 1 can (10-1/2 ounces) chicken gravy
• 2 teaspoons soy sauce
• 1 teaspoon ground ginger

Details

Servings 1
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large bowl, beat the eggs; add the mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well.

Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spoon three 1/4-cup measures of the egg mixture into the skillet to form "pancakes" and cook for about 2 minutes, or until golden brown, turning halfway through the cooking. Remove to a serving platter and cover to keep warm. Repeat until all of the egg mixture has been cooked, adding more oil to the skillet as needed.

Remove the skillet from the heat and add the gravy, soy sauce, and ginger; mix well. Place over medium heat and cook for 1 minute, or until warmed through. Serve the gravy over the pancakes.