Tonight I had to come up with another creative dinner to use up pork roast. I was leaning towards Chinese, since we went Mexican last night. It popped into my head that I remembered seeing an Egg Fu Yung recipe in my Mom's recipe box, and I remember her making this on occassion and really enjoying it as a kid. So I went about searching for her recipe, and somehow, somewhere I have lost it. I really hope it shows up, because I'd like to try her version. Instead I proceeded to search the internet for inspriation. I discovered that this is a great recipe to use up leftovers, and there's a great sauce to disguiese all those leftover flavors you're tired of eating.
Egg Fu Yung (there are many different spellings) is pretty much an American food created by American Chinese chefs. I've read that it's based on an authentic Chinese dish, one of which is called Fu Yung Egg Slices which is from Shanghai. The name itself is Cantanese. (I just love the Chinese, their food has so much history - I think they should start teaching food history like they teach art history). My personal history with the dish, is it was something my Mom would make when I was a kid, and I remember loving it. When I think back, I think it was one of those easy fast food dishes she made when she didn't feel like cooking, and it was a great way to use up the leftovers from the Chinese take home food we occassionaly had. A great way to use up her leftovers, and a kid friendly dish, and dad would eat it too.
Since I couldn't find her recipe, I did some research and came up with my own Egg Fu Yung. I scrambled together 8 eggs (for 4 people, intending to have leftovers for lunch). Then I cut up about 1/2 cup of leftover pork roast (you could use shrimp, chicken, ham, steak, etc) 1/2 cup of bean sprouts, 1/2 cup chopped mushrooms, 1/2 cup onions, 3 scallions, and one garlic clove. I sauteed all the vegetables except the garlic for just under a minute, then added the garlic. Then I added a mixture of 1 tbsp of soy sauce and 1 tbsp of corn starch, and the meat,then sprinkled it all with 1 tsp white pepper and 1 tsp salt.
Then I made the sauce. 4 tbsp soy sauce, 2 tbsp saki, 2 tsp corn starch and I cooked until thickened. Then I stirred in a couple tsp of oyster sauce.
I put about 1/2 cup of the scrambled egg in a small pan and added about a 1/4 of the vegetable/ meat mixture. I cooked until it was pretty much cooked through and browned on one side, then flipped it and cooked it long enough to brown on the other side. I served it with a small smear of the sauce (it's pretty strong - it's good, but a little goes a long way).
A little side of raw sugar snap peas, and we had a quick, easy and healthy dinner for the night.