Ingredients
For the Sauce
1 cup chicken stock
3 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
2 cloves garlic, thinly sliced
1 1/2" pieces ginger, peeled and thinly sliced
For the Egg Foo Yung
1/2 lb. ground pork
3 tbsp. soy sauce
3 tbsp. cornstarch
1 1/2 tsp. rice wine vinegar
1 tsp. dry sherry
1 tsp. plus 1 tbsp. sesame oil
Kosher salt and ground black pepper
1 tsp. canola oil, plus more for frying
6 oz. raw shrimp, peeled, deveined, and finely chopped
1/2 cup water chestnuts, finely chopped, drained and squeezed dry
1/3 cup bean sprouts
1/3 cup sliced scallions, plus more for serving
6 eggs, beaten
Preparation
