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Egg Fu Yung - Restaurant Style




Source of Recipe


Tammy


Recipe Introduction


Egg Fu Yung is very different because it is deep-fried and therefore has
a very light, delicate texture. Shredded roast pork, beef, chicken or
turkey can be substituted for shrimp
Serves: 4



List of Ingredients




1/2 pound fresh shrimp, shelled, deveined, cut into small pieces 1
teaspoon salt
2 teaspoon red wine vinegar
5 eggs
1 teaspoon light soy sauce
4 tablespoons oil
1/2 onion, chopped
1 scallion, chopped
4 water chestnuts, chopped
1/4 cup fresh mushrooms, sliced
1 cup bean sprouts (or shredded chinese cabbage)
2 to 4 cups oil for deep-frying

Directions: Dry shrimp. Add 1/2 teaspoon of salt and 1 teaspoon of red
wine vinegar. Mix well.
Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1
teaspoon red wine vinegar. Set aside.



Recipe



Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water
chestnuts 1 minute.
Add mushrooms. Stir-fry 30 seconds. Remove. Heat 2 tablespoons oil in
wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn
pink. Let cool.
Add all ingredients to egg mixture. Heat 2 Tablespoons oil in wok and
fry up mixture into patties. Serve warm.