Egg Foo Yung

By Saveur
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Saveur

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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 ½" piece ginger, peeled and thinly sliced

FOR THE EGG FOO YUNG:

½ lb. ground pork

3 tbsp. soy sauce

3 tbsp. cornstarch

1 ½ 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

½ cup water chestnuts, finely chopped, drained and squeezed dry

⅓ cup bean sprouts

⅓ cup sliced scallions, plus more for serving

6 eggs, beaten

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