Egg Foo Yung
Warning - this makes a lot!

Video here:
 http://panlasangpinoy.com/2010/07/03/egg-foo-young-recipe/



Ingredients:
1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup shrimp, minced
1 cup ground pork
1/2 cup mung bean sprouts
1 medium sized onion, diced
1 red bell pepper, diced
1/2 cup crimini or white mushrooms, diced
1/2 cup green onions or onion leeks, chopped
2 cups cooking oil
7 pieces raw eggs
1 tablespoon cooking rice wine
Salt and pepper to taste

Cooking procedure:
1. Make the sauce
1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.
2. Spray or pour a little cooking oil in a frying pan and turn on heat.
3. When the oil is hot enough, sauté the ground pork for 5 minutes
4. Add the minced shrimps and sauté for 2 minutes more.
5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.
6. In a large mixing bowl, beat the eggs (Lightly beat the eggs, but not enough so that bubbles form.) then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.
7. Heat a cooking pot then pour-in the cooking oil.
8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.
9. Transfer to a serving plate then top with the sauce and some chopped leeks.
10. Serve. Share and enjoy!

NOTES:
The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.

To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it.
Jo-Ann has a suggestion for a quick and easy egg/rice pancake:
"I mix whatever amount of rice is needed with enough egg to make it the consistency of a pancake. Add some thinly sliced scallions and a little light soy sauce. Fry big spoonfuls of the mixture in some oil, flattening them out as they are placed in the pan. That's it. If the rice is allowed to soak up the egg a bit, then the pancake has less egg runoff.”

Sauce alternate:

Sauce:

1 cup homemade or storebought Chinese chicken broth

1 tablespoon oyster sauce

1 tablespoon soy sauce

Salt and pepper to taste

1 tablespoon cornstarch dissolved in 4 tablespoons