5 large eggs, slightly beaten
1/2 tsp salt
4 tbsp peanut or corn oil (or more if nee, ded)
3 shallots, trimmed cut lengthwise,
2 garlic cloves, finely minced
2 oz fresh snow peas cut diagonally in, to thin sli
1 cup bean sprouts, tails removed, blanched
4 oz small bay shrimp
1/2 lb barbecued pork, diced
1 tbsp chopped coriander leaves =or=- gree, n onions
EGG FU YUNG SAUCE
3/4 cup chicken stock
1 1/2 tsp oyster sauce
1/4 tsp sugar
1 pinch white pepper
1 tsp cornstarch, mixed with
1 tbsp water
3 drop asian sesame oil
A Recipe for
Old-Fashioned Egg Fu Yung
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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This Recipe for Old-Fashioned Egg Fu Yung is one of thousands in the Recipes-to-go Egg Cookbook.
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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This is a recipe for Old-Fashioned Egg Fu Yung from the recipe cookbook of Recipes-to-go (Egg)
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If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat
sides. When hot, add shallots and garlic, stir-fry for 30 seconds.
Increase to high heat, add snow peas, seconds later, bean sprouts;
quickly stir-fry for almost 1 minute or until vegetables are tender
but still crisp. Toss in the shrimp and barbecued pork; stir-fry for
30 seconds to heat through. Remove from the heat. Add coriander to
beaten eggs; mix together. Reheat wok over medium-high heat until
hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of
egg mixture. Fry until bottom is golden brown and the edges are crisp
(about 1 minute). Turn patty over and brown other side (about 45
seconds to a minute). Remove and keep warm. Fry remaining egg mixture
in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or
serve omelets plain sprinkled with soy sauce. Top with fresh
coriander leaves. After frying omelets, pour off all the oil. Set wok
over high heat, add chicken stock, oyster sauce, sugar and white
pepper; bring to a boil. Stir in cornstarch mixture until sauce
thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.
Serves: 4
Old-Fashioned Egg Fu Yung Recipe brought to you by Recipes To-Go