Pub date
2008-01-07

Egg Foo Yung Recipes

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Egg Foo Yung Recipes

Ingredients

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded

Seasonings

1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying

Gravy:

1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt

Directions

1. Make gravy if desired (recipe above).Mix all ingredients except the vegetable oil

together in a mixing bowl.Mix all the ingredients together in a saucepan. Bring to

a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low

to keep it warm until ready to use.

2. Preheat oven to 200F. Line a platter with several thicknesses of paper towel.

3. Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch.

Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil

temperature to medium. Stir up the omelet mixture each time before you take a

scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in

each.

4. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the

frying pan. When the first omelet has stiffened, gently move it over to make room for

the next. The number of omelets you can make at once depends on the size of your

frying pan. When one side of the omelet has turned golden brown, turn over gently with

pancake turner to fry the other side. When done, transfer from frying pan onto paper−lined

platter. Keep warm in oven until all the omelets can be served together. Serve with or without gravy.

PRE: Chinese Egg Rolls Recipes NEXT: Shrimp with Snow Peas Recipes

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