How do YOU make egg fu yung?!
Answers: I can search the web, but I'd like YOUR recipes. Egg fu yung might not be the most Chinese of Chinese dishes, but it's good. I'm not too interested in what the web has to say, though. Those of you who like it and cook well -- I'm all ears. Or, rather, eyes.
egg fu yung
Ingredients:
1/2 pound fresh shrimp, shelled, deveined, cut into small pieces
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
5 eggs
1 teaspoon light soy sauce
4 tablespoons oil
1/2 onion, chopped
1 scallion, chopped
4 water chestnuts, chopped
1/4 cup fresh mushrooms, sliced
1 cup bean sprouts
2 to 4 cups oil for deep-frying
Sauce
1 cup chicken stock or broth
2 tablespoons light soy sauce
1 tablespoon cornstarch, dissolved in 1 tablespoon water
Pepper to taste
Preparation:
Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well.
Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.
Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts 1 minute.
Add mushrooms. Stir-fry 30 seconds. Remove.
Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool.
Add all ingredients to egg mixture.
To make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.
Heat oil to 400 degrees in wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce
you take a freshly layed egg and then you whisk it in with some fu yung, dash of salt dash of pepper et voila
I am a former chef and have cooked it in a number of places, I worked with alot of Chinese co-workers, and in Singapore, to put it simply it is a Asian as other country make it but have other names for it, it is a basic omelette with various veg and meats, seafood and other ingredient in it.
I have alway made it as a basic stir fry, either in a wok or in a pan, after cooking the celery, onions, bamboo shoots, garlic, mushrooms (Iused the wood ear dried or fresh shiitake or white are fine)seasonings and finishing with the bean sprouts (here is were to add you meat or seafood, then like an omeltte add you beaten eggs with seasonong move them around and them allow to set, flip over to cook and colour the second side and then serve.
I have had some with a clearish brown sauce but that is a bit of stock, sugar, soya sauce, oyster sauce and the thickened to a gravy consistancy and then draped over it, but that is an option, it is more a US thing.
Egg Foo Yung:
1 hour 30 min prep
4 servings
8 eggs
2 tablespoons oil
1/4 cup chopped green onions
1/4 cup thinly sliced water chestnuts
1 cup fresh bean sprouts
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
EGG FOO YUNG SAUCE
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil
Beat eggs.
Heat skillet with 2 tablespoons oil.
Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
Flip over and brown other side.
EGG FOO YUNG SAUCE:.
Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.
I just start with whatever veggies I have on hand,,,,like green onion, celery, peppers, brocc, any greens you have,,like spinach,,or some type of cabbage....chop it all fine and saute it,,,when it is about tender enough,,,don't overcook,,,,,add beaten eggs mixed with a little chicken broth,,,,scramble until egg is cooked through.
I keep chicken already cooked in my fridge most of the time,,saved from when I made stock...and just add after the veggies are cooked,,,and before you add eggs....or you can add shrimp chopped into halves and cook it along with your veggies....
We can't have soy sauce due to the salt content, so I mix one TBS molasses and 2 TBS balsamic vinegar plus just a dash of hot pepper sauce,,,,,and dribble this over....try experimenting with different oils,,like sesame or peanut,,,to sautue your veggies in.....
This is more or less the way I go about it...hope you can make heads or tails of it... : )
Gene,
Egg Fu Yung is a chinese dish
I have some sites for you to mull over
http://www.bigoven.com/eggfuyung_recipes
http://www.chinesefood.about.com/od/eggf...
http://www.dvo.com/recipe-pages/deepfrie...
egg fu yung is basically a chinese omellete dish. you can put whatever you want in it. the things that people normally put in are onions (yellow or green), barbeque pork, and chinese mushrooms. but you can put in shrimp or chicken or chinese sausage, etc. and to make it is really simple:-
fry some chopped garlic in veg oil til slightly brown, add yellow onions, if you are using raw meat or seafood, add that in now, followed by cooked meats and mushrooms. once everyting is cooked, add green onions and eggs (lightly beaten with black pepper and salt). fry as if you're frying a pancake. to serve, you can add fresh red chillies.