Basic Pan Fried Egg Foo Yung Recipes

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EGG FOO YOUNG

Steps:

• Preheat a griddle over medium heat and brush it with some oil.
• Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
• Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
• Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
• Put 2 pancakes on each plate and top with the gravy.

DEEP FRIED EGG FOO YOUNG

Steps:

• 1. Follow steps 1 and 2 of "Basic Pan-Fried Egg Foo Yung". (You may, if you wish, not beat the eggs first but stir them in with the meat and vegetables until well mixed.)2. Heat oil until it foams (it should be about 2-1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.)3. Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm.4. Repeat process until egg mixture is used up. Serve omelets either plain, sprinkled lightly with soy sauce.

BASIC PAN-FRIED EGG FOO YUNG

Steps:

• 1. Beat eggs then season with salt. 2. Shred or dice meat and vegetables (see Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations). Mix well with eggs. 3. Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. 4. Repeat process, adding more oil as needed. Serve omelets either plain, or with Egg Foo Yung Sauce I or II (see Seasonings and Sauces). VARIATIONS: * In step 1, add to the beaten eggs any or all of the following: 1 or 2 scallion stalks, minced 2 teaspoons soy sauce 1 teaspoon sherry 1/4 teaspoon garlic powder dash of pepper The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.