Pork Fu Yung

[barbo]

Pork Fu Yung
Gravy:
1 c. chicken broth
1 tbs. cornstarch (I use Xanthan Gum)
Tamari Sauce
Sriracha Sauce (Vietnamese hot sauce)
White Pepper
1 tsp. sesame oil
My comments are that I made up this sauce to
taste. Just make it and heat it up in a small pan.
If it's too thick add more chicken broth. Taste and
make it your own. You can't lose.

1/2 lb. boneless pork tenderloin Minced in the food processor
2 tsp peanut oil, 1 tsp.sesame oil
5 green onions thinly sliced (2 tbs. for topping)
1 c. thinly sliced mushrooms or more
2 c. fresh bean sprouts
¼ tsp. salt, ¼ tsp. white pepper
2 eggs, plus 2 egg whites

Mix eggs and whites, pepper, salt,oil, set aside.
Fry pork in 1 tsp. oil for about 4 min., set aside.
Add tsp. oil and 1 tsp. sesame oil, fry mushrooms
onions, sprouts about 4-5 min.Add pork, flatten with
spatula, add eggs. Cover & cook until eggs are set
3 min. Cut into wedges, top with gravy and sprinkle
with green onions.

ENJOY!