Tuesday, July 30, 2013

Egg Foo Yung

I told you the Chef was busy making Chinese food this weekend!  The secret to good Egg Foo Yung is you have to deep fry it, and pour it into the hot oil slowly.  It's not an omelette, and it should be crispy around the edges.  You can use any kind of meat and/or vegetables in Egg Foo Yung.  This is just the basic recipe.  Some Chinese cookbooks suggest using lobster, shrimp, crab meat, pork, ham, chicken, or beef.  You can also make a vegetarian version if you prefer.  Be sure to make the Foo Yung Sauce (bottom of the page) first!  You'll want it hot and ready when you're ready to serve.  this recipe makes about 2-3 servings.
Egg Foo Yung with Foo Yung Sauce
1 tbl. soy sauce
2 quarter-inch pieces of fresh ginger, smashed & coarsely chopped
1 tsp. olive oil
½ tsp. garlic powder
1/8 tsp. Five-Spice Powder
1 tbl. sesame oil
¼ lb. lean pork cut into small cubes
¼ cup onion, chopped
¼ cup celery, chopped
1 cup fresh bean sprouts
½ cup cooked English peas
ground black pepper (to taste)
4 eggs
Canola oil

·         Whisk together soy sauce, ginger, olive oil, garlic powder and Five Spice powder in a bowl
·         Add the pork to the bowl and marinate for 30 minutes
·         In a skillet, heat the sesame oil to medium
·         Add the pork to the skillet and cook until just done, 3-4 minutes (stirring often)
·         Remove the pork with a slotted spoon and drain on paper towels (reserve oil in skillet)
·         To the skillet, add the onion and celery and stir fry for about 2 minutes, stirring often
·         Add the bean sprouts to the skillet and cook & stir for 2 more minutes
·         Remove the veggies with a slotted spoon and set aside in a bowl with the cooked pork
·         Add the English peas and black pepper to the bowl, cover and refrigerate until ready to use
·         In a separate bowl, lightly whisk the eggs
·         Pour the eggs into the bowl with the pork & veggies and mix well
·         In a large skillet, add the Canola oil to a depth of 1/2" to 3/4", and heat to medium
·         Using a ladle, pour about ½ cup of the egg mixture slowly into the oil so it spreads out in the pan
·         Fry the egg mixture like an omlette, turning only once until browned on both sides
·         Remove to a baking tray lined with paper towels and keep warm in a low oven while you fry the rest of the egg mixture (you’ll have to do them in batches)
·         Serve hot and top with Foo Yung Sauce (below)

Foo Yung Sauce
1 cup chicken broth
1 tbl. soy sauce
2 tsp. sugar
2 tsp. white vinegar
1 tbl. corn starch
2 tbl. water

In a small saucepan, heat the chicken broth, soy sauce, sugar and vinegar until hot but not boiling.  In a small bowl, mix the corn starch with the water.  Add to the saucepan and stir in, continue cooking until the sauce thickens and starts to bubble.  Serve hot over Egg Foo Yung.

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