Egg Fu Yung Recipe?!
If I did it like this at home, do you think it would taste good!? I am addicted to the egg fu yung around the corner at the little family owned place by me!. and they drape it with this soy saucy brown gravy that I love! and serve it with rice!. So I'm going to try it at home and I want to know what you think!.!.!.
I am going to put:
cropped white onions
celery
water crests
in a hot wok and sauté, then at the last bit add pork pieces bean sprouts and mushrooms!.
then add scrabbled egg mixture in a hot wok, I'll stir it a little bit and brown it on both sides like an omelet!.
It's the sauce I'm confused about, if I took a basic packet of brown gravy and added soy sauce to the water when cooking it, would it taste good!? The gravy at their restaurant it pretty salty, so I wondered if this would be okay!?Www@FoodAQ@Com
I am going to put:
cropped white onions
celery
water crests
in a hot wok and sauté, then at the last bit add pork pieces bean sprouts and mushrooms!.
then add scrabbled egg mixture in a hot wok, I'll stir it a little bit and brown it on both sides like an omelet!.
It's the sauce I'm confused about, if I took a basic packet of brown gravy and added soy sauce to the water when cooking it, would it taste good!? The gravy at their restaurant it pretty salty, so I wondered if this would be okay!?Www@FoodAQ@Com
Answers:
All your ingredients sound good!. You might want to use green onions if you have them & also slice the water chestnuts & mushrooms!. Put all your vegetables & meat in a large bowl & make a well in the middle of it all!. Put your cracked eggs in the well & beat real good & then beat everything together real good!. You need a nice egg mixture where the eggs & other ingredients are about equal in proportion!. Too much egg & patties will run & too little eggs & they won't hold together!. Put about 1/4 cup of mixture in about 1/4 cup of hot but not smoking oil!. If making more than 1 batch keep mixing up egg mixture in the bowl, the solid ingredients sink to the bottom of the bowl & add more oil to your pan as needed!. Keep working the runny egg into the patty as you cook!. When good & brown flip & cook on the other side!. The secret is to have a good hot frying pan with enough oil to seal the egg mixture so it won't run!.
For the sauce, combine 1 tbls!. cornstarch in 1 tbls!. water & set aside!. Combine 1 cup water, 1 chicken bouillon cube & 1 tbls!. soy sauce in a sauce pan!. Bring to a boil & add corn starch & water mixture & stir until thickened & bubbling!. You will probably want to double the sauce recipe!.Www@FoodAQ@Com
For the sauce, combine 1 tbls!. cornstarch in 1 tbls!. water & set aside!. Combine 1 cup water, 1 chicken bouillon cube & 1 tbls!. soy sauce in a sauce pan!. Bring to a boil & add corn starch & water mixture & stir until thickened & bubbling!. You will probably want to double the sauce recipe!.Www@FoodAQ@Com
Yeah!. I'd definitely give it a try! If anything you'll have a better idea of what or what not to do next time!.
Your recipe sounds awesome!Www@FoodAQ@Com
Your recipe sounds awesome!Www@FoodAQ@Com
Ingredients:
Sauce:
1 cup homemade or storebought Chinese chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Egg Fu Yung:
3/4 pound fresh shelled, deveined shrimp
1/2 cup mung bean sprouts
1 medium white or yellow onion
1 red bell pepper
fresh mushrooms, to make 1/2 cup
2 green onions
Oil for stir-frying and deep-frying
6 large eggs
Salt and pepper, to taste
1 tablespoon Chinese rice wine or dry sherry
Preparation:
To prepare the egg fu yung sauce, bring the chicken broth to a boil!. Stir in the seasonings, and thicken with the cornstarch and water mixture!. Keep warm on low heat while making the egg fu yung!.
Rinse the shrimp under warm running water!. Pat dry and finely chop!.
Rinse the mung bean sprouts and drain thoroughly!. Peel and dice the onion!. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks!. Wipe the mushrooms clean with a damp cloth and thinly slice!. Wash and finely chop the green onions!.
Heat 2 tablespoons oil in a frying pan!. When the oil is hot, add the shrimp!. Stir-fry until they turn pink and are cooked!. Remove from the pan!.
In a large bowl, lightly beat the eggs with the salt and pepper!. Stir in the rice wine or sherry, cooked shrimp and the vegetables!.
In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit!. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok!. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up!. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side!. Remove the omelet with a slotted spoon and drain on paper towels!. Serve with the egg fu yung sauce poured over top!.
hope this helps
XOX holisterXOXWww@FoodAQ@Com
Sauce:
1 cup homemade or storebought Chinese chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Egg Fu Yung:
3/4 pound fresh shelled, deveined shrimp
1/2 cup mung bean sprouts
1 medium white or yellow onion
1 red bell pepper
fresh mushrooms, to make 1/2 cup
2 green onions
Oil for stir-frying and deep-frying
6 large eggs
Salt and pepper, to taste
1 tablespoon Chinese rice wine or dry sherry
Preparation:
To prepare the egg fu yung sauce, bring the chicken broth to a boil!. Stir in the seasonings, and thicken with the cornstarch and water mixture!. Keep warm on low heat while making the egg fu yung!.
Rinse the shrimp under warm running water!. Pat dry and finely chop!.
Rinse the mung bean sprouts and drain thoroughly!. Peel and dice the onion!. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks!. Wipe the mushrooms clean with a damp cloth and thinly slice!. Wash and finely chop the green onions!.
Heat 2 tablespoons oil in a frying pan!. When the oil is hot, add the shrimp!. Stir-fry until they turn pink and are cooked!. Remove from the pan!.
In a large bowl, lightly beat the eggs with the salt and pepper!. Stir in the rice wine or sherry, cooked shrimp and the vegetables!.
In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit!. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok!. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up!. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side!. Remove the omelet with a slotted spoon and drain on paper towels!. Serve with the egg fu yung sauce poured over top!.
hope this helps
XOX holisterXOXWww@FoodAQ@Com
Honey, you can add anything and it will be OK! The brown gravy with soy will propably work, though it might take a few experiments to get it right!.
also, my early mistakes were usually associating with not getting the egg batter thin enough!. Don't try to put the meat/veggies combos in the batter, instead put them on the grill/wok* and then ladle the eggy over them!.
I'm sure that once you get the technique down, you'll love the anytime home-made Foo!. It's also a great way to dress up left-overs!
Bon appetit!
* I used a plug-in electric grill for years to do mine - it's easier to make a couple of foo at the same time!.Www@FoodAQ@Com
also, my early mistakes were usually associating with not getting the egg batter thin enough!. Don't try to put the meat/veggies combos in the batter, instead put them on the grill/wok* and then ladle the eggy over them!.
I'm sure that once you get the technique down, you'll love the anytime home-made Foo!. It's also a great way to dress up left-overs!
Bon appetit!
* I used a plug-in electric grill for years to do mine - it's easier to make a couple of foo at the same time!.Www@FoodAQ@Com