EGG FOO YOUNG

The Gravy:

2 tablespoons vegetable oil

4 cloves garlic, minced

½ teaspoon ginger root, peeled and minced

2 tablespoons flour

3 cups chicken stock

1 ½ tablespoons soy sauce

1 tablespoon oyster sauce

½ teaspoon sesame oil

¼ teaspoon white pepper

2 tablespoons corn starch

¼ cup water

 

The Shrimp:

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

½ teaspoon sesame oil

1-pound raw shrimp*, peeled and deveined (U21/24 or smaller – if larger chop into bite-size pieces)

2 tablespoon corn starch

1-1 ½ cups vegetable oil for frying

 

The Eggs:

8 eggs

¼ teaspoon white pepper

¼ teaspoon salt

1 tablespoon soy sauce

½ teaspoon sesame oil

1 tablespoon corn starch

½ cup carrots, grated

½ cup scallions, chopped (plus more for garnish)

½ cup sweet onion, chopped

2 cups bean sprouts (plus more for garnish)

Make the sauce first so that you can eat the egg foo young hot and crispy, right when it comes out of the pan!  Heat the oil in a large saucepan over medium high heat.  Add the garlic and ginger and cook for 1 minute until fragrant.  Stir in the flour and cook for another minute until it is bubbling, stirring constantly.  Add the chicken stock, soy sauce, oyster sauce, sesame oil, and white pepper to the pan.  Bring to a boil, whisking until the sauce begins to thicken.  Dissolve the corn starch in the water and add that to the pan.  Continue whisking until the sauce is glossy and thickened to gravy consistency, about 2-3 minutes.  Keep warm while you prepare the rest of the dish.

To prepare the shrimp, combine the soy sauce, rice wine vinegar, and sesame oil in a large bowl.  Pat the shrimp dry with paper towels and add them to the bowl.  Toss to coat.  Add the corn starch and toss again to fully coat the shrimp.

Heat about ½” of the vegetable oil in a large wok or deep skillet over medium high heat.  When the oil is very hot (350 degrees), add the shrimp.  Cook on one side for about 1 minute and then flip and cook for 1 minute on the other side until crispy.  Remove and set aside reserving the oil to fry the egg foo young.

Crack the eggs into a large bowl and beat with the white pepper, soy, sesame oil, and corn starch.  Add the carrots, scallions, onions, and bean sprouts to the bowl and stir until everything is well coated.  Add the shrimp and fold them into the mix until evenly distributed.

Bring the oil back to 350 degrees and ladle the egg mixture into the hot oil (this recipe makes 6 large egg foo young).  Fold any ‘spidery’ egg edges back into the patty.  Cook on the first side for 2-3 minutes until golden brown. Flip and cook on the second side for another 2-3 minutes until golden, lightly puffed, and cook through in the center.

Serve hot over rice, topped with the warm gravy and garnished with more bean sprouts, scallions, and sesame seeds.

*Note – you can sub out the shrimp for chicken or pork.  Just cut the raw meat into small pieces and prepare the same way as the shrimp.

Serves 6

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