Egg Foo Young

Seafood · Chinese classic.

Ingredients

• 1 cup Unsalted Beef Stock
• 1 tablespoon Soy Sauce
• 1 tablespoon Shaoxing Wine
• 1 tablespoon Oyster Sauce
• 1/2 tsp Pepper
• 1 tablespoon Cornstarch
• 1 tablespoon Water
• 1 tablespoon Cornstarch
• 1 tablespoon Water
• 8 large Egg
• 1/2 tsp Kosher Salt
• 1/4 tsp Sugar
• 1 Spring Onions
• 1 cup Mung Bean Sprouts
• 20 Shrimp
• 3 Cups Vegetable Oil
• 2 cups Jasmine Rice

Method

1. Heat the pan — Make the gravy: In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat.
2. Simmer — Whisk together and bring to a simmer. Combine the cornstarch and water in a small bowl and whisk to dissolve.
3. Add ingredients — Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes.
4. Heat the pan — Cover the saucepan with a lid and keep it warm on the lowest possible heat.
5. Whisk — Make the egg foo young batter: In a medium bowl, whisk together the cornstarch and water until dissolved.
6. Add ingredients — Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.
7. Add ingredients — Add the green onion, bean sprouts, and shrimp.
8. Fry — Stir until everything is evenly coated. Fry the egg foo young:
9. Add ingredients — Add the vegetable oil to a large wok; it should reach about 2 inches up the sides.
10. Prep and chop — Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
11. Add ingredients — With a ladle, gently and slowly add 1/4 of the omelet batter.
12. Continue cooking — Egg foo young should immediately bubble and puff up like magic.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein