Egg Foo Young with Lop Cheong, Snow Pea Shoots, and Cantonese Gravy

Egg Foo Young with Lop Cheong, Snow Pea Shoots, and Cantonese Gravy
by Gary

Egg Foo Young:
5 Davidson's Safest Choice Eggs, beaten
1/2 cup sliced lop cheong (Chinese sausage), about 2 links, steamed and cut into 1/4” dice
1/2 cup fresh snow pea shoots or bean sprouts, rinsed, well-drained
2 green onions, washed and sliced
1/2 teaspoon corn starch
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/4 teaspoon Aleppo pepper
1/4 cup peanut oil
Chopped green onions for garnish


Cantonese Gravy:
2 cups chicken stock or water
1 teaspoon Kary’s Original Roux
1 Tablespoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon toasted sesame oil
1 dash garlic powder
1 dash onion powder
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 white pepper
1 Tablespoon corn starch
1 Tablespoon water

For the egg foo young: In a large bowl, combine eggs, lop cheong, pea shoots, green onions, corn starch, salt, and peppers. Beat to mix well. Set aside.

Heat oven to 200°F.

In a shallow, nonstick skillet, heat oil over medium high heat. Carefully spoon ladleful of egg mixture into hot oil. Gently flip edges of patty over, and cook until light brown, about 2 minutes. With a large spatula, carefully turn patty and cook for another minute, or until patty is just set. Remove to heatproof platter, cover, and place in oven. Repeat until desired number of patties is prepared.

For the gravy: Heat stock over high heat until boiling. Add roux and stir until slightly thickened. Add oyster sauce, soy sauce, sesame oil, garlic and onion powders, salt and peppers. Stir to mix well. Mix cornstarch into water and pour into boiling mixture. Stir until thickened. Check seasonings.

To serve: Place egg foo young on platter. Spoon gravy over all, garnish with green onions, and serve at once.