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EGG FOO YUNG RESTAURANT STYLE




Source of Recipe


newspaper


Recipe Introduction


This Egg Foo 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.


List of Ingredients







1/2 pound fresh shrimp, shelled, deveined, cut into small pieces
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
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
2 to 4 cups oil for deep-frying

SAUCE

1 cup chicken stock or broth
2 tablespoons light soy sauce
1 tablespoon cornstarch, dissolved in 1 tablespoon water
Pepper to taste

Recipe




Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well.

Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.

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.

TO MAKE SAUCE

Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.

Heat oil to 400 degrees in wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.
SERVES 4