Chinese Egg Foo Young Breakfast Stack
Prep 20 min · Cook 20 min · Serves 5 · medium
A savory Chinese-inspired breakfast dish featuring fluffy egg foo young patties layered with crispy pork belly, sauteed mushrooms, and a drizzle of sweet soy sauce.
Ingredients
- 12 eggs
- 12 oz pork belly, diced
- 8 oz mushrooms, sliced
- 6 green onions, sliced
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 1/2 tsp white pepper
- 2 tbsp vegetable oil, for frying
Instructions
- 1
In a large bowl, whisk together the eggs, green onions, soy sauce, sesame oil, cornstarch, and white pepper until well combined.
- 2
Heat 1 tbsp of vegetable oil in a large non-stick skillet over medium heat. Scoop 1/4 cup portions of the egg mixture into the pan and cook for 2-3 minutes per side until golden brown. Transfer the egg foo young patties to a plate and keep warm.
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