Ingredients

• 6 large shrimp, diced
• 2-3 oz. ham, diced
• 8-10 large eggs
• 1/2 Napa cabbage
• handful of bean sprouts
• 1 tsp grated ginger
• 1 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp oyster sauce
• 1 shredded carrot
• scallions, diced

• salt and pepper
• grapeseed/vegetable oil
• peas

Sauce:

• 2/3 cup chicken stock
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp oyster sauce
• 2 tsp corn starch
• 2 tbsp rice whine

Method

Preparing the ingredients

1. shred the carrot on a box grater
2. dice the scallions
3. remove the top of the cabbage and cut half of it into small pieces
4. put shrimp and ham into a bowl and add salt, pepper, soya sauce, sesame oil, and oysters sauce, then mix

Cooking the Egg Foo Young

1. put oil in a woke (or a skillet if you don’t have a wok) and heat up the stove before putting meat in and cooking it for a little bit
2. add grated ginger and stir and cook for a minutes, then set aside
3. put the eggs in a large bowl and whisk
4. add cabbage, carrots, scallions, peas, meat, and bean sprouts into the bowl and mix. add 1-2 more eggs if needed to keep the mixture intact
5. put the wok/skillet on a heated stove and add 6-8 tbsp of oil and let it work
6. add big spoonfuls of the mixture into the skillet and fry them for 4-5 minutes to reach a nice golden brown. make sure to flip them over

Making the brown sauce

1. put a separate pan on the heated stove and add chicken stock, soy sauce, sesame oil, oyster sauce, corn starch, and rice wine
2. stir occasionally and cook for 5-6 minutes
3. serve the dish in a plate, topping it with some of the sauce and putting the rest of the sauce on the side before you enjoy!