Egg Fu Yung

By Paige_L

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

Details

Adapted from chinesefood.about.com

Preparation

Step 1

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 .