| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 451 |
| Total Fat | 34 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 405 mg |
| Sodium | 694 mg |
Reviews
Never had it before but after watching GZ make it I decided to give it a try. Not sure if it’s the dish or this recipe but I found the dish to be rather bland and tasteless.
It came out nice but I prefer a lighter colored sauce with a delicate flavor. And the one cup of the mixture was nearly twice as much as I am used to and was more difficult to cook.
Absolutely delicious and relatively easy to make. Frizzle up the pork, add chop up the carrots and scallions the night before to get a leg up on dinner the next night. It’ll come together in a whip!
I love this recipe. I had some Chinese BBQ pork on hand and added one celery rib — otherwise made per recipe. I love the addition of the cilantro, the sesame seeds… everything! This tastes far better than the take-out place. Maybe that says something about my take out place. Anyway, love this, try it… so easy and delicious!
jvollen, I noticed no one responded to your question regarding the sauce recipe, if you look in Step 1 of the directions again, you will see that is where the directions is and in the recipe part itself, there is the amounts …you must of overlooked that part or maybe it didn’t make sense at first….just thought I’d respond since no one else did.
Where can I find the sauce recipe?
bland and cilantro??? Why??? Totally should not be in this dish. Not a fan of this recipe – I tried the woksoflife recipe… now that was outstanding.
We found the egg patties bland, but loved the sauce. The sauce is delicious for a quick weeknight chicken stir-fry served over rice.
Great recipe I also added small shrimp ! Exceptional! Thanks for my new giro recipe..
I go to NYC twice a year for student performances at Carnegie Hall. Every trip I visit Mee’s Noodle Shop in Hell’s Kitchen and order their egg foo young. This recipe tops that, and theirs is some of the best I’ve personally eaten. Simple ingredients, easy to put together (the hardest part was grating the garlic), and fast. The test was my family who raved about it. This will be on our weekly menu. Doc W