Something simple when I want quick Chinese food from pantry staples. Well, except for the bean sprouts; I never have those on hand. This recipe serves 1 or 2, since only Rachel and I will eat it.

Ingredients

  • 1/2 teaspoon corn starch
  • 1 teaspoon soy sauce
  • 1/8 teaspoon sesame oil
  • 1/8 teaspoon garlic powder
  • pinch salt
  • pinch white pepper
  • 2 large eggs
  • 1/3 cup bean sprouts
  • 1/2 cup coleslaw mix
  • 1/2 small onion, sliced into thin strips
  • 1/4 cup ham or cooked chicken, diced
  • 2 scallions, sliced and separated into white and green parts
  • 1/3 cup cooking oil
  • 1 teaspoon toasted sesame seeds

Gravy Ingredients

  • 1/2 cup chicken stock
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. For gravy, whisk together chicken stock, rice vinegar, oyster sauce, soy sauce, and sugar in a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch and water in a small bowl until smooth. Add to the saucepan, stir, and reduce heat to low. Cook for another minute or two until thickened. Remove from heat and set aside.
  2. In a small bowl, whisk together corn starch, soy sauce, sesame oil, garlic powder, salt, and white pepper. Add eggs and whisk until smooth. Add bean sprouts, coleslaw mix, onion, ham or chicken, and the white parts of the scallions, and mix to combine well.
  3. Heat cooking oil in a large, nonstick skillet over medium-high heat until it shimmers. Spoon mixture into 3 or 4 mounds in the skillet. Cut and flip egg that runs between mounds and flip onto the mounds. Cook for 2 to 3 minutes on each side until golden brown with crispy edges.
  4. Serve hot with gravy and sprinkled with remaining scallions and sesame seeds.