Monday, May 02, 2011

Restaurant Style Egg Foo Yung


5 large Eggs
1 tsp Salt (if using canned crabmeat, reduce to 1/2 teaspoon)
1 tsp Dry sherry
Dash Black pepper
1/2 C Fresh or canned crabmeat (or shredded cooked pork, chicken, ham, beef or shrimp)
1/2 C Julienne celery, no leaves
1/2 C Dried black mushrooms, softened in hot water for 15 minutes, squeezed dry, stems removed, and shredded
1 C Fresh bean sprouts (or drained and shredded bamboo shoots)
1/4 C Thinly sliced onion
3 Tbsp Canola, corn or peanut oil    

Restaurant-style Brown Sauce:

1 C Chicken broth
1/2 tsp Ketchup
1-1/2 tsp Light soy sauce
2 Tbsp Flour, mixed w/ 2 Tbsp cold water into a smooth paste

Cooking Instructions:

Gently beat the eggs with the salt, sherry and pepper. Add the crabmeat, celery, black mushrooms, bean sprouts and onion and mix well. Heat the oil in a non-stick wok or stir-fry pan over medium-high heat until the oil is hot but not smoking. Test by dipping the end of a spatula into the egg mixture and then into the oil; it should sizzle. Add the egg mixture to the hot oil. Let the eggs sit without stirring until the bottom is slightly set but the top is still runny. With a spatula, turn sections of the eggs over. Continue turning the eggs until the mixture is set on both sides. Serve immediately.


Mix the ingredients together in a saucepan. Cook over medium heat, stirring constantly with a wire whisk. Bring to a boil and stir until sauce is thickened. Simmer 2 minutes to eliminate the raw taste of the flour. Pour the sauce freely over the cooked eggs.


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