Ingredients

• 1/2 cup canned bean sprouts

• 4 oz fresh sliced mushrooms

• 1/2 cup diced roast pork

• 1/4 cup oil

• 3 eggs

  Sauce: 

• 3/4 cup chicken stock

• 1 Tbl soy sauce

• 1/2 tsp. salt

• 1 Tbl cornstarch dissolved in 2 Tbl cold chicken stock or fresh water.

Adjust amounts to the amount of roast pork you have available.

Directions

1. In a small sauce pan, bring the stock to a boil.  Add the soy sauce, salt and cornstarch mixture.  Reduce the heat and cook 2 minutes until the sauce is thick and clear.  

2. Keep warm over low heat.

3. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds.

4. Pour in 1 tbs of oil, swirl around in the pan, and heat for another 30 seconds, turning the heat down if the oil begins to smoke.

5. Break the eggs into a bowl and beat them with a fork or whisk until they are well combined.

6. Add the pork, sprouts, and mushrooms.  

7. Reduce the heat to low and pour about 1/4 cup of egg mixture into the pan.

8. Let cook undisturbed until set, and then turn over and cook the backside for another minute.

9. Transfer to a heated plate and continue making another 5 pancakes.

10. Add a tsp of oil for each additional pancake.