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Start by adding the ground pork and shiitake mushrooms into a large, non-stick skillet, and cook over medium-high heat until the pork is cooked through.
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2
Once cooked, add the pork mixture into a bowl and wipe out the skillet.
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3
Set one cup of the pork aside.
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Reserve the remaining cooked pork for making more egg foo yung.
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5
Trust me, you will want to make these throughout the week!
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Then make the gravy.
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Add the gravy ingredients to a saucepan over medium heat and bring to a boil.
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Reduce the heat, and simmer for a few minutes until the sauce thickens.
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Once it is thickened, turn off the heat and set it to the side.
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Into a mixing bowl, add the eggs and lightly beat them.
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Then add the reserved cup of the ground pork and mushroom mixture.
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Toss in the sesame oil, soy sauce, bean sprouts, sherry and shrimp.
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Give this a good stir.
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Into the skillet, add the canola oil and butter, and let that heat until the butter is nice and melted, over medium-high heat.
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Add the entire egg mixture, and spread the mixture out so everything is nice and even.
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Cook for a few minutes, and once the egg is set, give it a flip and cook another couple of minutes.
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Slide the omelette onto your serving dish and ladle on the beef gravy.
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Garnish with the sliced green onions and any additional bean sprouts.
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Trust me when I tell you this Chinese omelette is nothing short of amazing.
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You get the bits of pork and shrimp, and then the bean sprouts come through with the great flavors of mushroom, soy sauce and sesame oil.
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21
Dont even get me started on the gravy.
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22
This could be one of my favorite things about this dish.
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23
It was out of this world.
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Beefy, garlicky and Asian-inspired, this has got to be one of my favorite dishes.
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I was surprised that my most suspicious eaters devoured it!
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Hope you enjoy!
