Egg Fu Yung

Egg Fu Yung
Egg Fu Yung

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound fresh shrimp, shelled, deveined, cut into small pieces

  • 1

    teaspoon salt

  • 1

    teaspoon cornstarch

  • 2

    teaspoons sherry

  • 5

    eggs

  • 1

    teaspoon light soy sauce

  • 4

    tablespoons oil

  • 1/2

    onion, chopped

  • 1

    scallion, chopped

  • 4

    water chestnuts, chopped

  • 1/4

    cup fresh mushrooms, sliced

  • 1

    cup bean sprouts

  • 2 to 4

    cups oil for deep-frying

  • Sauce

  • 1

    cup chicken stock or broth

  • 2

    tablespoons light soy sauce

  • 1

    tablespoon cornstarch, dissolved in 1 tablespoon water

  • Pepper to taste

Directions

Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well. Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside. Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts 1 minute. Add mushrooms. Stir-fry 30 seconds. Remove. Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool. Add all ingredients to egg mixture. To make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside. Heat oil to 400 degrees in wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce. Shredded roast pork, beef, chicken or turkey can be substituted for shrimp .

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