Smoked Salmon Egg Foo Yung

Ingredients:

8oz Alaska Smokehouse Smoked Pink Salmon, skin removed and broken into small chunks

6 eggs

2 tablespoons soy sauce, divided

1/2 teaspoon honey

1/4 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons cornstarch, divided

6oz fresh bean sprouts, blanched and drained

1/2 cup chopped green onions

2 tablespoons neutral oil

1/2 teaspoon sesame oil

1/2 cup oyster sauce, warmed (optional or favorite sauce for egg foo yung)

Procedure:

In a large bowl, whisk eggs with 1 tablespoon soy sauce and the honey, salt, and white pepper until well blended.

In a small bowl, blend 1-1/2 tablespoons cornstarch with 1 tablespoon cold water in a small bowl.

Add cornstarch mixture into the egg mixture and whisk to combine.

Stir in bean sprouts, green onions, and smoked salmon.

In a large nonstick pan over medium-high heat, add 1 tablespoon neutral oil and heat through.

Add a heaping 1/2 cup of egg mixture to pan.

As the egg mixture spreads, fold it over the bean sprouts to form a mound.

Cook until the egg is set, about 1 minute.

Flip the egg patty over, then cook for an additional 1-2 minutes until fully cooked.

Remove and keep warm.

Repeat procedure until all the egg mixture has been cooked.

Serve with oyster sauce if desired.