Egg Foo Yong, Cantonese Style
List of Ingredients
8 large eggs, beaten
1 teaspoon dry sherry
1 teaspoon soy sauce
1 can bean sprouts
1/2 teaspoon white pepper
1 can mixed Chinese vegetables
1/2 teaspoon monosodium glutamate
1/2 teaspoon salt
2 tablespoons butter
2 cups raw shrimp, shelled and deveined
1 cup fresh mushrooms, sliced
1 small onion, chopped
1/3 cup scallion, thinly sliced, green top included
vegetable oil for frying
Egg Foo Yong Sauce (recipe follows)
Recipe
Rinse bean sprouts under cold water; drain. Cut each shrimp in half lengthwise. In a skillet, saute the onion and mushrooms in butter over low heat. Add bean sprouts, mixed vegetables, shrimp and soy sauce, cooking until thoroughly heated. Remove to a dish and let cool slightly. In a large mixing bowl; combine eggs, sherry, pepper, MSG and salt. Heat oil in a skillet. Blend bean sprout mixture into the eggs. Very carefully, spoon a portion of the egg mixture into oil. When edges of omelet are browned, turn gently with spatula and brown other side. Remove omelet and drain on absorbent paper. Place omelet in a large warmed serving dish. Fry remaining egg mixture in same manner, adding more oil, as needed. Keep omelets warm. Pour Egg Foo Yong Sauce over omelets and garnish with scallion.
Egg Foo Yong Sauce
1 tablespoon dry sherry
3 tablespoons soy sauce
3 (13 3/4 oz. each) cans chicken broth
4 1/2 tablespoons cornstarch blended with 1/2 cup cold water
In saucepan; bring chicken broth to a boil, add sherry and soy sauce. Add cornstarch mixture, stirring constantly, until slightly thickened.
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