Egg Foo Yung - Andrew Zimmern

Ingredients

• 1 tbsp peanut oil
• 2 tsp toasted sesame oil
• 2 oz pork*, minced
• *Feel free to add a few ounces of crab, fish, lap cheong (Chinese sausage), chicken, beef, leftover or fresh, in place of the pork or in addition.
• 6 large shrimp, peeled, deveined and chopped
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 8 extra large eggs
• 3-4 leaves of shredded Napa cabbage (a generous 2 cups)
• 1 carrot, shredded into fine julienne
• 3 scallions, julienned
• ½ cup defrosted frozen peas rinsed in very hot water for 90 seconds and drained
• 1 large handful of bean sprouts
• 1 tsp ginger, grated
• 6-8 tbsp peanut oil
• 8 tbsp of rich homemade chicken stock
• 2 tbsp of high quality naturally brewed soy sauce
• 2 tbsp of oyster sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 2 tsp cornstarch
• 2 tbsp of Chinese rice wine (sake is a good substitute)