Monday, November 5, 2012

Smoked Tasso and Jalapeno Egg Foo Young

Smoked Tasso and Jalapeno Egg Foo Young
Egg Foo Young is a childhood favorite of mine. Number 34 was Ham Egg Foo Young on our family’s restaurant menu, and I loved watching the chefs mix up all the ingredients and gently float the patties, full of bean sprouts, onions, and ham, in a wok-full of sizzling vegetable oil. The pancakes would puff up, get flipped, and magically turn a beautiful caramel brown before my eyes. Our house brown gravy would finish off the heaping portion of three patties. I have found that bottled oyster sauce and sriracha make perfectly delicious toppings (not to mention being a little healthier than gravy, too!). Shallow frying in a non-stick skillet is also a little more user-friendly than deep frying in a vat of oil! Teet’s Tasso Ham, full of smoky flavor and spices, makes a perfect addition to my Egg Foo Young.
3 eggs, beaten
½ cup cubed Teet’s Smoked Pure Pork Tasso
1 fresh jalapeno pepper, seeded and chopped
1 cup fresh bean sprouts, rinsed and drained well
2 green onions, white and most green parts, chopped
1 clove garlic, pressed
1 teaspoon light soy sauce
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
½ teaspoon salt
½ teaspoon white pepper
¼ cup peanut or vegetable oil, divided use
Oyster sauce
Sriracha sauce
Fresh cilantro, chopped green onions, fresh jalapenos for garnish
In a medium bowl, combine the eggs, tasso, jalapeno, bean sprouts, green onions and garlic. Add the soy sauce, sesame oil, cornstarch, salt and pepper. Stir to mix well.
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Carefully ladle about ¾ cup of egg mixture into skillet. Cook until the bottom is set and well-browned, about 30-45 seconds. Using a spatula (or two), carefully flip the pancake and cook until just set, about 30 seconds more. Remove to a warm platter. Repeat with the remaining oil and egg mixture until done. (You can make the pancakes as large or small as you wish).
Drizzle with oyster sauce, sriracha, or other condiments of choice. Garnish with fresh cilantro, green onions, and jalapenos.

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