Egg Foo Young

1. Make the gravy first. Bring the stock, light soy, dark soy, oyster sauce and sugar to a simmer, then whisk in the cornflour slurry and cook for a minute until glossy. Keep warm.
2. Beat the eggs with the sesame oil and white pepper. Stir in the bean sprouts, onion, prawns or char siu, and spring onion.
3. Heat 1 tbsp of oil in a frying pan over medium-high. Ladle in about a quarter of the mixture to make a patty roughly 12cm across.
4. Fry for 2 minutes until the underside is deep gold and the edges are set, then flip and give it 1–2 minutes more.
5. Repeat with the remaining mixture, adding oil as needed. Keep the cooked patties warm.
6. Stack on plates, pour the hot gravy over the top and serve with steamed rice.

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Notes:

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• Don't overload the pan — a patty that's too big won't hold together when you flip it
• The gravy should coat the back of a spoon. Loosen with a splash of stock if it tightens up
• Works just as well with mushroom and extra bean sprouts for a vegetarian version