Egg Fu Yung - (egg Foo Yung), Restaurant Style
Submitted by: disneymagicchef | Source: Rhonda Parkinson, About.com Guide -- Chinese Food & Grandpaskip
- Servings: 4 to 5
- Prep Time: 12 to 15 minutes
- Cook Time: Saute shrimp & fry Egg Fu Yung 4 minutes each patty
- Total Time: Approximately 30 minutes
|1 cup||Homemade or Store Bought Chinese Chicken Broth|
|1 Tbsp||Oyster Sauce|
|1 Tbsp||Soy Sauce|
|Salt & Pepper To Taste|
|1 Tbsp||Cornstarch Dissolved In 3 To 4 Tablespoons Cold Water|
|Egg Fu Yung:|
|Fresh Shelled, de-veined shrimp|
|Mung Bean Sprouts|
|White or Yellow Onion,|
|Red Bell Pepper,|
|Cut Bite Size|
|½ cup||Fresh Mushrooms,|
|Chinese Rice Wine or Dry Sherry|
|Salt & Pepper, to taste|
|Oil, for stir-frying and deep-frying|
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with the Egg Fu Yung sauce poured over top.
NOTE: Pork or chicken can replace shrimp. Serve with a side of steamed rice and Asian Beer or Rice Wine.
"I made this last night. I LOVE Egg Fu Yung and this was the best Egg Fu Yung I have ever eaten. I followed the directions to a T, made no changes. This is a great recipe.