We have always loved to try new recipes. This recipe is a mash up between a recipe from the website The Woks of Life and an egg foo young recipe Carol has had forever, from back when we used to hand write recipes on recipe cards and store them in little boxes. We liked bits of both recipes, so we took from each and made a new recipe. We add this recipe to the repertoire of dishes that pair with Charbono. Enjoy!

FOR THE SAUCE 1 tbsp vegetable oil 1 tbsp flour 1/2 tsp turmeric 1/2 tsp paprika 1/8 tsp garlic powder 1/8 tsp onion powder 3 1/4 cups low sodium chicken stock 2 tsp soy sauce 1 tbsp oyster sauce 1/2 tsp sesame oil 1/4 tsp white pepper 1/4 tsp cornstarch

FOR THE PANCAKES 1 cup bean sprouts 6 fresh mushrooms, cut into 1/4 inch dice 1 medium onion 10 oz roast pork, diced 1/4 cup vegetable oil 6 eggs

Start with the gravy. In medium saucepan, heat 1 Tbsp oil over medium heat. Add 1 tbsp of flour to make a roux and cook 15-20 seconds. Stir in turmeric, paprika, garlic and onion powder. Let fry for 15 seconds and whisk in the chicken stock.

Bring mixture to simmer, and add in soy sauce, oyster sauce, sesame oil and pepper to taste. Simmer to allow to thicken. Mix cornstarch with 1/4 cup of chicken stock and add into gravy. Add salt or more soy sauce to taste. Cover and set aside.

Set an 8 in skillet over high heat for 30 seconds. Pour in 1 tbsp oil and coat pan. Heat another 30 seconds then add in pork. Stir fry 1 min until cooked through. Transfer to plate.

Beat eggs in a bowl with a fork until well combined. Add pork, sprouts, onion, and mushrooms. Heat pan over high heat add 1 tbsp oil and coat pan. Reduce to low heat and pour in 1/4 cup egg mixture. Let cook 1 minute or until lightly browned. Turn pancake over and cook 1 minute. Transfer to heatproof platter and cover. Continue with remaining mixture.

Serve with sauce poured over each pancake and garnish with green onion.