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Egg Foo Yung



Start by adding the ground pork and shiitake mushrooms into a large, non-stick skillet, and cook over medium-high heat until the pork is cooked through.
Once cooked, add the pork mixture into a bowl and wipe out the skillet.
Set one cup of the pork aside.
Reserve the remaining cooked pork for making more egg foo yung.
Trust me, you will want to make these throughout the week! Then make the gravy.
Add the gravy ingredients to a saucepan over medium heat and bring to a boil.
Reduce the heat, and simmer for a few minutes until the sauce thickens.
Once it is thickened, turn off the heat and set it to the side.
Into a mixing bowl, add the eggs and lightly beat them.
Then add the reserved cup of the ground pork and mushroom mixture.
Toss in the sesame oil, soy sauce, bean sprouts, sherry and shrimp.
Give this a good stir.
Into the skillet, add the canola oil and butter, and let that heat until the butter is nice and melted, over medium-high heat.
Add the entire egg mixture, and spread the mixture out so everything is nice and even.
Cook for a few minutes, and once the egg is set, give it a flip and cook another couple of minutes.
Slide the omelette onto your serving dish and ladle on the beef gravy.
Garnish with the sliced green onions and any additional bean sprouts.
Trust me when I tell you this Chinese omelette is nothing short of amazing.
You get the bits of pork and shrimp, and then the bean sprouts come through with the great flavors of mushroom, soy sauce and sesame oil.
Dont even get me started on the gravy.
This could be one of my favorite things about this dish.
It was out of this world.
Beefy, garlicky and Asian-inspired, this has got to be one of my favorite dishes.
I was surprised that my most suspicious eaters devoured it! Hope you enjoy!