Egg Foo Young
By fuzzygroup
Ingredients
- 1 cup chicken stock
- 1/3 cup soy sauce
- 1/4 cup cornstarch
- 2 tbsp. oyster sauce (optional; perhaps)
- 1 tbsp. plus 1 tsp. dry sherry
- 2 cloves garlic, thinly sliced
- 1/2 lb. ground pork
- 1 tsp. plus 1 tbsp. sesame oil
- 1 1/2 tsp. rice wine vinegar
- Kosher salt and ground black pepper
- 1 tsp. canola oil, plus more for frying
- 6 oz. raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup water chestnuts, finely chopped, drained and squeezed dry
- 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. Bring stock, half the soy sauce, 1 tbsp. cornstarch, the oyster sauce, 1 tbsp. sherry, the ginger, and garlic to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2–3 minutes; strain sauce and keep warm.
2. Mix 2 tbsp. soy sauce, 1 tbsp. cornstarch, remaining sherry, the pork, 1 tsp. sesame oil, the vinegar, 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, 1 ½-2 minutes. Using a slotted spoon, transfer omelettes to paper towels. Serve drizzled with reserved sauce; garnish with scallions.
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