Egg Foo Yung - Stir-fried
6 fresh mushrooms
1/2 cup mung bean sprouts
1/4 to 1/2 cup shredded Napa cabbage, as needed
3 Chinese sausages (lop cheong)
1 teaspoon salt
freshly ground black pepper, to taste
2 to 3 teaspoons Chinese rice wine or dry sherry
1/4 cup peeled and chopped onion
2 green onions, chopped
3 tablespoons canola, corn, or peanut oil
Extra soy sauce or salt, to taste
Egg Foo Yung Sauce:
1/2 cup low sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
a few drops sesame oil
Freshly ground black or white pepper to taste, optional
1 teaspoon cornstarch dissolved in 4 teaspoons water
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using.
Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken. Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung.
Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces
Lightly beat the eggs with the salt, freshly ground black pepper and the rice wine or sherry.
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.
Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.
Yield: 3-4 Servings