 |
|
Egg Foo Yung
Yield: 4 servings
4 eggs
2 cups bean sprouts, chopped
1/4 white onion, chopped
1 green onion, chopped
2 tablespoons flour
1/4 teaspoon salt
1/4 cup vegetable oil
2 tablespoons vegetable oil
2 tablespoons flour
1 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon dry sherry
1/4 teaspoon salt
1/4 teaspoon white pepper
Combine eggs, sprouts, onions, flour and salt thoroughly. Heat wok
or heavy skillet over moderate heat until hot. Add 2 T oil and
heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently
flatten the mounds. Cook until the underside is brown, turn over,
add the remaining 2 T oil, and continue cooking for 6 to 7 minutes.
Remove and drain. Arrange on serving platter.
Mix oil and flour in a pre-heated skillet and cook over medium heat
to make a roux. Gradually stir in broth along with oyster sauce,
sherry, salt and pepper, cooking until a gravy consistency is
reached. Pour gravy over all and serve.
To vary the gravy, add diced cooked chicken, pork or shrimp to it.
|
|
Egg Foo Yung 06