Egg Foo Yung - Restaurant Style
This Egg Fu Yung is deep-fried, which is the way it was originally serving in restaurants in the 1950's. Pork or chicken can be used instead of shrimp.
1 cup homemade or Chinese chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Egg Fu Yung:
3/4 pound fresh shelled, deveined shrimp
1/2 cup mung bean sprouts
1 medium white or yellow onion
1 red bell pepper
fresh mushrooms, to make 1/2 cup
2 green onions
Oil for stir-frying and deep-frying
6 large eggs
Salt and pepper, to taste
1 tablespoon Chinese rice wine or dry sherry
To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
Rinse the shrimp under warm running water. Pat dry and finely chop.
Rinse the mung bean sprouts and drain thoroughly.
Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.
Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.
In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.
In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up.
Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels. Serve with the egg fu yung sauce poured over top.
Yield: 4 Servings