Egg Foo Yum
Egg omelette with spicy pork, mushrooms, shallots, cabbage and jalapeño's with a savory oyster soy sauce
1 cup vegetable broth
1 1/2 tablespoons corn starch
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
2 tablespoons brow sugar
Pepper to taste
1 small pork tenderloin
1 tablespoon Chinese 5 spice
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon cayenne
1 1/2 teaspoons salt
½ teaspoon coarse black pepper
1 tablespoon brown sugar
Mix all ingredients together in a bowl
1 tablespoon olive oil
1 1/2 ounces white mushrooms, sliced
1/3 cup shallots, thinly sliced
1/4 cup green cabbage thinly sliced
1 tablespoon chopped jalapeno (remove seeds and membranes)
1 medium sized garlic clove, chopped
2 teaspoons fresh chopped cilantro
Salt & pepper
3 large eggs, whisked
Sliced green onion
Place all ingredients in a sauce pan, whisk and bring to a boil. Remove from heat.
Use 1/4 cup chopped pork for each omelet
Chop pork into small cubes and toss with the rub.
Heat the olive oil in a 10 inch, non stick pan over medium temp. Add the mushrooms and shallots and cover. Cook for 2-3 minutes, stirring occasionally to prevent burning underneath, until mushrooms start to lightly brown,
Add the cabbage, jalapeño, garlic, cilantro, 1/4 cup of the cubed pork and lightly season with salt & pepper. Cook, stirring often until pork is browned (about 1 1/2-2 minutes). Spoon into a small bowl and place pan back on burner.
Drizzle some olive oil into the pan, add the whisked eggs and spoon the cooked vegetables and pork evenly over the top. Tilt the pan from side to side, lifting the edges with a spatula to move the liquid egg to the sides to cook. The omelet should be slightly wet on top. Using a spatula, fold the omelet in half and flip if necessary for browning. Place on a plate, garnish with chopped jalapeño, cilantro and green onion. Serve with the sauce.