Egg Foo Yung

Instructions

1. 1

   Prepare the Egg Mixture

   • In a large bowl, lightly whisk the 8 eggs until the yolks and whites are just combined. Do not over-whisk.
   • Add 1 tbsp soy sauce, 1/2 tsp salt, and 1/2 tsp white pepper. Whisk again briefly.
   • Fold in the shredded cabbage, julienned carrot, sliced capsicum, and 1/4 cup of chopped spring onions until evenly distributed.
2. 2

   Cook the Egg Pancakes

   • Heat 1 tbsp of oil in a non-stick skillet or wok over medium heat. The oil should be hot but not smoking.
   • Using a ladle (about 1/2 cup), pour a portion of the egg mixture into the pan, forming a pancake about 4-5 inches in diameter.
   • Cook for 2-3 minutes, until the edges are set and golden brown. Carefully flip using two spatulas and cook for another 2 minutes until fully cooked through.
   • Remove the pancake and place it on a wire rack or a plate lined with paper towels. Repeat with the remaining oil and egg mixture to make 4 pancakes in total.
3. 3

   Create the Gravy Base

   • In the same pan, add 1 tbsp of oil. Sauté the minced ginger and garlic for 30-40 seconds until fragrant.
   • Pour in the vegetable broth, 3 tbsp soy sauce, rice vinegar, sugar, and 1/4 tsp white pepper. Stir well and bring the mixture to a gentle simmer over medium heat.
4. 4

   Thicken the Gravy and Serve

   • In a small bowl, whisk the cornstarch with 1/4 cup of cold water until completely smooth to create a slurry.
   • While stirring the simmering gravy continuously, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes until the gravy thickens to your desired consistency.
   • To serve, place a warm egg pancake on each plate. Pour a generous amount of the hot gravy over the top.
   • Garnish with 2 tbsp of fresh spring onion greens and serve immediately.