Directions

1. Cut cabbage, carrot into thin shreds. Cut Chinese leeks and Chinese chives into short strips. Chop some fresh hot chilies

2. Roughly cut the shrimp into small pieces. Pre cooked the ground pork. Beat 5 eggs.
3. Mix every thing in a big bowl, and add all the seasoning, which are 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of black pepper, salt to taste. I use about 1/4 salt.
4. Turn the heat to high and heat up your wok for about 10 seconds. Add 1 tbsp of vegetable oil. Then turn the heat to low because the egg is very easy to burn.
5. Take about 1/2 cup of the egg mixture. Carefully put that in. Fry this on low heat for 1-2 minutes each side or until both sides are golden brown.
6. Because my wok is round bottom so I can only do one at a time. If you are using a big frying pan, you might be able to fry many at the same time.
7. Next, we are making the gravy. In a small sauce pot, add about 1 tbsp of oyster sauce, 2 tbsp of soy sauce, 1 tsp of sugar, 1 tbsp of corn flour, 1/2 tsp of white pepper and 1 cup of water. You can use chicken broth if you have it.
8. Give that a mix and we will put this on the stove. Cook it on medium heat.
9. If you see it start bubbling, turn the heat to low. Keep stirring it.
10. Once you see the sauce becoming thick. Turn off the heat and pour the sauce on the egg foo young.