Egg Foo Young

Method

1. Check the cooked pork is still within its original storage period and dice it small. Wash and dry the vegetables thoroughly. Heat 1 tablespoon oil in a frying pan and cook mushrooms and carrot for 3 minutes to drive off moisture.
2. Add bean sprouts and stir-fry for 2 minutes until hot and slightly wilted. Transfer the vegetables to a broad plate and let the steam escape for 5–10 minutes. Starting with wet raw vegetables would make the egg mixture watery.
3. In a saucepan mix stock, oyster sauce, gravy soy and sugar. Bring to a simmer. Stir in the slurry and cook for 1 minute, then add sesame oil. Keep warm on the lowest heat; thin with a tablespoon of water if it becomes too thick.
4. Beat the eggs with their teaspoon soy and white pepper. Stir in the warm-not-hot vegetables, cooked pork and spring onions. Mix well before scooping each portion so the solid ingredients are evenly distributed.
5. Heat the remaining 2 tablespoons oil in a wide non-stick frying pan over medium heat. Form three omelettes using about one-sixth of the mixture for each, keeping them 10–12 cm wide. Ease stray vegetables back toward the centres with a spatula.
6. Cook for 3–4 minutes until the bases are golden and the tops mostly set. Turn carefully and cook another 2–3 minutes. Their centres should be fully set and reach 74°C because they contain reheated cooked pork. Repeat with the remaining mixture, reducing heat if needed.
7. Drain briefly on a rack. Serve three patties to share between two people, with gravy alongside rather than saturating them. Eat straight away for the best crisp edges; reserve no raw egg mixture at room temperature for a later meal.