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1 cup canned bean sprouts
1 cup fresh sliced mushrooms
2 green onion stalks
3/4 cup chopped Italian salami or other meat (raw or cooked)
1/8 tsp garlic salt
1 tbsp cornstarch
6 large eggs
½ tbsp soy sauce
2 pinches of white pepper
peanut oil for frying
fresh parsley for garnish (optional)
1 cup chicken broth
1 tbsp soy sauce
1 pinch of white pepper
- Open and drain the canned bean sprouts. Then measure out a cup of the sprouts and set them aside.
- Rinse the mushrooms under cold running water and dry them with paper towels. Then chop them into small pieces and set them aside.
- Rinse the green onions under cold water and dry them with paper towels. Cut off the base and the very top of the greens, and then dice it into small pieces and set them aside.
- Chop the salami or other meat of your choice into small ¼ inch pieces and set them aside.
- Heat a flat bottomed non stick pan on high. Then add 1 tablespoon of peanut oil and let it get hot.
- Once the oil is hot, add the salami or other meat. Let the salami cook for about 4 minutes. Although the salami is already cooked, I fry it so that it breaks down some of the fat and brings out the flavor. If using any other pre-cooked meat, you can skip this step. For raw meats, fry them until they are cooked through.
- Once the meat is cooked, remove it from the pan and set it aside. If there is no oil left in the pan, then add another tablespoon of peanut oil.
- When the oil is hot, add the mushrooms and sprinkle in the garlic salt. Let them cook for about 3 minutes, or until they are soft.
- After 3 minutes, remove the mushrooms and set them aside with the meat. Again, if there is no oil left in the pan, add another tablespoon of peanut oil.
- When the oil is hot, add the bean sprouts and stir fry them for 3 minutes, or until soft.
- Once the bean sprouts are soft, remove them from the pan and set them aside with the mushrooms and meat.
- Let the meat, mushrooms and bean sprouts cool for about 10 minutes.
- While the vegetables cool, make the gravy. In a large cup, mix together all of the gravy ingredients.
- In a small cup, mix the cornstarch with just a little water until it dissolves.
- Pour the gravy mixture into a small pot and heat it on high. Once it boils, add the cornstarch mixture and stir until it becomes thick. Then remove it from the heat, cover, and set it aside.
- Crack the eggs in a large bowl and scramble them as if you were making scrambled eggs.
- Make sure the meat and vegetables are cool, and then add them to the egg mixture along with the green onion, soy sauce, and white pepper. Mix everything together thoroughly. If you are using salami or another meat with high salt content, you may want to omit the soy sauce or use low sodium soy depending on your tastes.
- Add a thin layer of peanut oil, about ¼ of an inch or so thick to the non stick flat bottomed pan and heat it on high.
- Once the oil is hot, using a ladle, place about 1/3 of the mixture into the center of the pan. Depending on the size of your pan, you may want to add more or less. Keep in mind not to add too much, or it may be difficult to flip over. Swirl it with the ladle to make a flat round surface, almost like a pancake. Let it cook for about 1 ½ minutes.
- Then using a large flat spoon, pick up some of the hot oil and pour it on top of the egg mixture. This solidifies the top so that it will be easier to flip. As you do this, the top of the egg should turn white.
- Once the entire top is white, then flip the egg over using a spatula. Let it cook another 1 ½ to 2 minutes.
- After 2 minutes, remove it with a spatula and place it on a plate. Then continue to cook the remaining egg mixture.
- Once all of the egg foo youngs are cooked serve them immediately topped with the gravy. I also like to add fresh parsley to the top just for presentation.
- Makes 3 servings.