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  • Old Fashioned Egg Fu Yung

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    Old Fashioned Egg Fu Yung
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 lrg Large eggs, slightly beaten
    • 1/2 tsp Salt
    • 4 Tbsp. Peanut or possibly corn oil (or possibly more if needed)
    • 3 x Shallots, trimmed cut lengthwise, into thin slices
    • 2 x Garlic cloves, finely chopped
    • 2 ounce Fresh snow peas cut diagonally into thin slices
    • 1 c. Bean sprouts, tails removed, blanched and liquid removed
    • 4 ounce Small bay shrimp
    • 1/2 lb Barbecued pork, diced
    • 1 Tbsp. Minced Coriander leaves =Or possibly=- Green onions
    • 3/4 c. Chicken stock
    • 1 1/2 tsp Oyster sauce
    • 1/4 tsp Sugar
    • 1 pch White pepper
    • 1 tsp Cornstarch, mixed with
    • 1 Tbsp. Water
    • 3 dsh Asian sesame oil

    Directions

    1. IN A MEDIUM BOWL, lightly beat Large eggs with salt. Over medium-high heat, preheat wok till warm. Add in 2 table- spoons of oil; tilt wok to coat sides.
    2. When warm, add in shallots and garlic, stir-fry for 30 seconds. Increase to high heat, add in snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or possibly till vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add in coriander to beaten Large eggs; mix together. Reheat wok over medium-high heat till warm. Add in remaining 2 Tbsp. oil and when warm, pour in 1/3 c. of egg mix. Fry till bottom is golden and the edges are crisp (about 1 minute). Turn patty over and brown other side
    3. (about 45 seconds to a minute). Remove and keep hot. Fry remaining egg mix in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over Large eggs or possibly serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
    4. After frying omelets, pour off all the oil. Set wok over high heat, add in chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mix till sauce thickens (about 30 seconds). Add in sesame oil.
    5. Makes about 1 c..

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