Egg Fu Young Peony Flower Eggs Food

EGG FOO YOUNG

Egg Foo Young image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons cornstarch
6 ounces ground pork, cooked
1 cup fresh cilantro, chopped
1 cup bean sprouts
1/2 cup julienned carrot
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
3 scallions, minced, plus 3 scallions, sliced on the bias
1 garlic clove, grated
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon white sesame seeds

Steps:

Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
Preheat the oven to 200 degrees F.
Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
Garnish with the sesame seeds and sliced scallions and serve with the sauce.

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