ShrimpEggFooYung

Shrimp Egg Foo Yung
With Brown Gravy or White Sauce

The Egg Foo Yung made famous in American-Chinese restaurants throughout the 1950's was deep-fried. However, today egg foo yung is usually pan fried.

• 6 eggs
• 1/4 tsp water
• 1/2 tsp each of salt, pepper, paprika or cayennne pepper
• 2 tbsp of oil
• 1/2 lb of shelled and deveined shrimp diced, chopped pork or chicken.
• 1/4 c diced green onions
• 1/2 lb fresh bean sprouts-drained and rinsed
• light cooking spray

Optional, you can add mushrooms, onions or celery

INGREDIENTS:

PREPARATION:

Spray a small frying pan spray with light cooking oil. Saute the green onions and bean sprouts till just tender.

Beat the eggs and add 1/4 tsp of water, salt and the pepper and paprika or cayenne pepper. Beat well, then add the sweet hot pepper sauce and mix well.

Cook the shrimp until just pink and add to the egg mixture. Add the remaining ingredients (the vegetables) and mix well.

Heat the oil in a pan. When the oil is very hot, add the egg mixture. Cook, turning once, until it is golden brown on both sides. Set aside and keep warm.

Egg Foo Yung Brown Gravy:

1 (14 1/2 oz.) can chicken broth
2 tbsp. cornstarch
2 tsp. soy sauce

Egg Foo Yung White Sauce:

• 1-2 pkges of white sauce for seafood

Prepare the white sauce as directed on the package and season to taste with cayenne or paprika. Pour over all the egg foo yung, and serve hot.

INGREDIENTS:

All it takes is a few eggs, crisp vegetables and Asian seasonings to create an elegant dish that is perfect for breakfast, a main entrée or late night snack.

• For extra flavor, prepare a sauce: Egg Foo Yung is one of the few Chinese dishes where a sauce is prepared separately and served over it. The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.
• Use your imagination when choosing fillings. There are no hard and fast rules about what ingredients go into Egg Foo Yung: Chinese sausage, barbecued pork, shrimp, and even tofu are all popular. For vegetables, mushrooms, onion, and green onion are frequently used. For me, it wouldn’t be egg foo yung without lots of crunchy mung bean sprouts!
• To coax more flavor out of the vegetables, blanch before cooking. Make sure they are well drained
• Lightly beat the eggs, but not enough so that bubbles form
• Thinly slice the meat and vegetables for more even cooking
• Do not add the other ingredients to the egg in the pan. Instead, mix them together with the egg before cooking
• Make sure the pan is hot enough so that the egg mixture cooks properly
• If making a sauce, prepare it first and keep warm while cooking the Egg Foo Yung

This FIRST recipe was mercilessly stolen from American Asian Kashrus Services. Egg Fu Yung: A deep fried
omelet served with a sauce, Egg Fu Yung is a well known Chinese American restaurant dish, but in China
omelets are not deep fried and are never served with a sauce. Here are both versions using the same
ingredients, although the listing is arranged for the first version.

Brown Gravy Sauce

1 Cup Chicken Broth
2 tablespoons soy sauce
1 tablespoon rice wine
Dash of white pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water
1 teaspoon oriental sesame oil

Omelet

3/4 Cup finely shredded cooked turkey, veal or chicken
half Cup finely shredded onions
half Cup bean sprouts
half Cup shredded celery
half Cup thinly sliced fresh mushrooms
5 extra large eggs, well beaten
1 teaspoon kosher salt
1/8 teaspoon white pepper
2 cups corn oil for deep frying, or 5 tablespoons for stir frying

Deep Fried Version

1. Bring the broth to a boil in a saucepan. Add the soy sauce, wine and pepper. Turn down the heat. Give the cornstarch mixture a stir and gradually pour it into the broth while stirring constantly until the sauce thickens. Add the sesame oil and stir once more. Keep the sauce warm.

2. Combine the meat, vegetables, eggs, salt and pepper and mix well.

3. Heat a wok and add the 2 cups corn oil. When the oil is very hot, about 350 deg F., ladle in one fourth of the egg mixture. The egg will float; as it sets, ladle in another fourth of the mixture. Continue until you have 4 omelets frying. Deep fry the omelets until the bottoms are lightly browned, then turn them over and brown the other side. Use 2 spatulas to remove each omelet from the wok, pressing lightly to squeeze out some of the excess oil. Place on a serving platter. Reheat the sauce until hot, stirring once or twice. Pour the sauce over the omelets and serve.

Stir Fried Version
1. Heat a wok over medium heat until hot. Add 2 tablespoons corn oil. Add the meat and vegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2 minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly. Clean out the wok.

2. In a large mixing bowl, combine the beaten eggs with the meat and vegetable mixture.

3. Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so that it browns slightly on the outside, and turn offthe heat while the egg mixture is still soft on the inside. Serve hot.

Serves 4

SECOND RECIPE