How to Cook Egg Foo Young

Serves: 4

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Egg Foo Young:

For the egg foo young:

• 6 large eggs
• ¾ lb fresh shrimp, deveined and shelled
• ½ cup fresh mushrooms
• 1 red bell pepper
• 1 white onion
• 2 green onions
• 1 tbsp dry sherry
• Oil, for cooking
• Salt and freshly ground black pepper to taste

For the sauce:

• 1 cup homemade or packaged Chinese chicken stock
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 4 tbsp water

Cooking instructions for Egg Foo Young:

• To cook the egg foo young sauce, pour the chicken broth into a large saucepan and bring it to a boil.
• Sprinkle a dash of salt and generous amount of black pepper into the boiling broth and stir it well to mix.
• Dissolve the cornstarch into 4 tbsp water and whisk it into the seasoned chicken broth.
• Continue to simmer the stock at slowest heat to keep warm while you cook the egg foo young.
• Wash the shrimp under warm running water, blot dry with paper towels and chop them into tiny bits.
• Wash the mung bean sprouts and drain them out into a bowl.
• Peel the onion and chop it into small dices.
• Slice the bell pepper longitudinally into two halves, scrape out the seeds and chop it into bite sized pieces.
• Wipe the mushrooms with a moist kitchen towel and cut it into thin slices.
• Rinse and chop the green onions finely.
• Drizzle 2 tbsp oil into a frying pan and heat it over moderate heat.
• Throw in the shrimps and sauté for several minutes, while stirring at times, until their flesh turns opaque and pinkish, indicating that they are just cooked; transfer to a bowl and set aside.
• Crack the eggs in a large bowl and whisk them well together along with a dash of salt and black pepper.
• Beat in a splash of sherry, along with the veggies and stir-fried shrimp and stir them all together until they are distributed evenly throughout the mixture.
• Pour oil in a deep-bottomed wok, until it stands about 2 ½’’ in it and heat it to 375 degrees F.
• Gently spoon ¼ of the egg mixture into the wok and deep fry one of its side for a couple of minutes or until it browns.
• Ladle some hot oil from the wok, onto its top so that the surface set and flip it over carefully with the help of a spatula.
• Cook the other side in a similar fashion until it browns too and drain it out using a slotted spoon.
• Absorb the extra grease using slotted spoon and place it on serving platter.
• Make the other egg foo youngs similarly using rest of the batter.
• Drizzle the sauce over them and serve warm.

Image credit: Wikimedia Commons