Authentic Pork Egg Foo Young with Savory Brown Gravy

Name: Authentic Pork Egg Foo Young with Savory Brown Gravy
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: 8 oz cooked char siu; 6 large eggs; 2 cup mung bean sprouts; 1 medium onion; 3 cup low-sodium chicken stock; 2 tbsp neutral oil; 2 tbsp all-purpose flour; 3 tbsp cornstarch; 2 tbsp oyster sauce; 2 tsp soy sauce; 1 clove garlic, minced; 1 tsp minced shallot or red onion; 1/2 tsp turmeric; 1/2 tsp paprika; 1/2 tsp dark soy sauce; 1/2 tsp sesame oil; 1/4 tsp white pepper; 1/4 cup water; 1 scallions; 1 pinch salt

Master this classic Chinese-American takeout staple at home with fluffy egg patties packed with savory char siu pork and crisp bean sprouts. Smothered in a rich, silky homemade gravy, it's a comforting and impressive meal that's better than delivery.

Servings4 Portions

Prep Time45 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

cooked char siu
8 oz
large eggs
6
mung bean sprouts
2 cup
medium onion
1
low-sodium chicken stock
3 cup
neutral oil
2 tbsp
all-purpose flour
2 tbsp
cornstarch
3 tbsp
oyster sauce
2 tbsp
soy sauce
2 tsp
garlic, minced
1 clove
minced shallot or red onion
1 tsp
turmeric
0.5 tsp
paprika
0.5 tsp
dark soy sauce
0.5 tsp
sesame oil
0.5 tsp
white pepper
0.3 tsp
water
0.3 cup
scallions
1
salt
1 pinch

Step-by-Step Instructions

Prepare the gravy base: Heat 2 tablespoons of neutral oil in a medium saucepan over medium heat. Whisk in the flour to create a roux and cook for about 20 seconds. Add the minced garlic and shallot, sautéing for another 30 seconds until fragrant.

Simmer the sauce: Stir the turmeric and paprika into the roux, then gradually whisk in the chicken stock to avoid lumps. Bring the mixture to a gentle simmer and stir in the oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.

Thicken the gravy: In a small bowl, mix the cornstarch and water to create a smooth slurry. Whisk about two-thirds of this slurry into the gravy and cook for 30 seconds. If you prefer a thicker consistency, add the remaining slurry. Season with salt to taste, then keep the gravy warm on low heat.

Heat the frying oil: Fill a wok or deep pot with a few inches of oil and heat it to 350°F (175°C). Use a thermometer to maintain the temperature; if the oil is too hot, the patties will burn, and if it's too cold, they will become greasy.