Egg Foo Yung # 2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
2 cup: Bean sprouts, bite sz pces
1/4 Sm.: white onion, chopped
1: Green onion, chopped
2 tbsp: Flour,
1/4 tsp: Salt,
1/4 cup: Vegetable oil,
Gravy,
2 tbsp: Vegetable oil,
2 tbsp: Flour,
1 cup: Chicken broth,
1 tbsp: Oyster sauce,
1 tsp: Dry sherry,
1/4 tsp: Salt,
1/4 tsp: White pepper,
Directions:
Combine eggs, sprouts, onions, flour & 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. Lightly score the top of each patty with an "X" and
arrange on serving platter. Pour gravy over all and serve. To make
gravy: Mix oil & flour in a pre-heated skillet and cook over medium
heat to make a roux. Gradually stir in broth along with remaining
gravy ingredients, cooking until a gravy consistency is reached. To
vary the gravy, add diced cooked chicken, pork or shrimp to it. From
Chef Chus Distinctive Cuisine of China, Harper & Row.
Source from luhu.jp
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. Lightly score the top of each patty with an "X" and
arrange on serving platter. Pour gravy over all and serve. To make
gravy: Mix oil & flour in a pre-heated skillet and cook over medium
heat to make a roux. Gradually stir in broth along with remaining
gravy ingredients, cooking until a gravy consistency is reached. To
vary the gravy, add diced cooked chicken, pork or shrimp to it. From
Chef Chus Distinctive Cuisine of China, Harper & Row.
Source from luhu.jp
Tags
Cheese/eggs