Skillet Pork Egg Foo Young with Gravy
Pork egg foo young turns eggs, browned pork and tender vegetables into small skillet patties with a savory gravy.
Ingredients
- 12 oz ground pork raw
- 8 large eggs
- 8 oz white mushrooms finely chopped
- 2 cups plain coleslaw mix shredded cabbage and carrots, no dressing
- 3 scallions thinly sliced
- 2 tsp fresh ginger finely grated
- 2 tbsp neutral oil divided
- 1 tsp toasted sesame oil
- 1 1/2 cups low-sodium chicken broth prepared
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 tsp black pepper
Instructions
- Heat 1 teaspoon neutral oil in a large nonstick skillet over medium-high heat. Brown pork 6–8 minutes, breaking it into small crumbles, until it reaches 160°F. Add mushrooms, coleslaw mix and ginger; cook 6–8 minutes until tender and no loose liquid remains. Transfer to a broad bowl and cool 5 minutes.
- While the filling cooks, combine broth, soy sauce and pepper in a small saucepan. Bring to a simmer. Mix cornstarch with the measured water, stir into broth and simmer 1–2 minutes until glossy and lightly thickened. Keep warm on low.
- Beat eggs with sesame oil and scallions. Fold in the cooled pork-vegetable mixture. Wipe the skillet clean and heat some of the remaining neutral oil over medium heat.
- Spoon a scant 1/2 cup mixture per patty into the skillet, forming small rounds. Cook two or three at a time, about 3–4 minutes on each side, until set and 165°F in the center. Use the remaining oil across batches and stir the bowl between scoops. Make eight patties total, adjusting the last scoops to use all filling.
- Serve two patties per person with one quarter of the gravy. This pan-cooked version is firmer and less puffed than deep-fried restaurant egg foo young. Rice is separate.
Notes
Two patties plus one quarter of the gravy. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.