Egg Foo Yong

By CheeseDiva

Ingredients

• FOR THE SAUCE:
• 1 cup chicken stock
• 3 tbsp. soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. dry sherry
• 1 tbsp. cornstarch
• 2 cloves garlic, thinly sliced
• 1 1/2 " piece ginger, peeled and thinly sliced
• FOR THE EGG FOO YUNG:
• 1/2 lb. ground pork
• 3 tbsp. soy sauce
• 3 tbsp. cornstarch
• 1 1/2 tsp. rice wine vinegar
• 1 tsp. dry sherry
• 1 tsp. plus 1 tbsp. sesame oil
• Kosher salt and ground black pepper
• 1 tsp. canola oil, plus more for frying
• 6 oz. raw shrimp, peeled, deveined, and finely chopped
• 1/3 cup bean sprouts
• 1/3 cup sliced scallions, plus more for serving
• 6 eggs, beaten

Details

Adapted from saveur.com

Preparation

Step 1

1. Make the sauce: Bring stock, 3 tbsp. soy sauce, the oyster sauce, 1 tbsp. sherry, 1 tbsp. cornstarch, the garlic, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

2. Make the Egg Foo Yung: Mix pork, 2 tbsp. soy sauce, 1 tbsp. cornstarch, the vinegar, 1 tsp. sherry, 1 tsp. sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 tsp. canola oil in an 8" nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.

3. Pour canola oil into a 6-quart saucepan to a depth of 2". Heat until a deep-fry thermometer reads 350°. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower ½-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1½-2 minutes. Using a slotted spoon, transfer omelettes to paper towels. Serve drizzled with reserved sauce; garnish with scallions.