Close
Ingredients
| non-fat chicken broth: 1 cup |
| sesame oil: 1/2 tsp |
| cornstarch: 1 Tbl |
| pork tenderloin: 0.5 lb (minced) |
| canola oil - for salads, woks and light frying: 2 tsp |
| white mushrooms: 1 cup (sliced) |
| green onions - spring or scallion: 5 whole onions (thinly sliced//divided) |
| white pepper (ground): 1/4 tsp |
| bean sprouts: 1 cup |
| eggs: 2 (well beaten) |
| eggs: 2 (whites) |
One Pan Pork Fu Yung
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In small pan, combine broth, ¼ teaspoon sesame oil and cornstarch.
- Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.
- In 12-inch nonstick skillet over high heat, heat canola oil; add pork and stir-fry until no longer pink, about 4 minutes.
- Add remaining ¼ teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.
- Cook until lightly browned, about 4 to 5 minutes.
- Add sprouts and stir-fry about 1 minute or less.
- With spatula, flatten pork mixture.
- Mix eggs and egg whites; pour over pork mixture.
- Lower heat and cover pan.
- Cook until eggs are set, about 3 minutes.
- To serve, cut into four pieces; top each with ¼ cup sauce and remaining green onion.