Cantonese Egg Foo Yung Recipe
Ingredients
| 3 ounces oyster mushrooms, bottoms of the stems trimmed | ||
| 1 cup finely diced bok choy stalks or celery | ||
| 1 sweet red pepper, diced fine | ||
| Onion | 1/2 , chopped | |
| Vegetable oil | 3 Teaspoon | |
| 4 large eggs or 1 cup prepared egg substitute | ||
| 1 tablespoon dry sherry or dry vermouth | ||
| Chicken broth | 1 Cup (16 tbs) (For the sauce:) | |
| 1 tablespoon each soy sauce and chili sauce | ||
| Hot red pepper sauce to taste | ||
| Cornstarch | 1 Tablespoon (For the sauce:) | |
Directions
To make the sauce, combine 1/2 cup of the chicken broth with the soy, chili, and hot red pepper sauces, and bring the mixture to a boil.
Mix the cornstarch with the remaining 1/2 cup of cold broth until there are no lumps.
Pour it all at once into the boiling sauce, stirring constantly until it bubbles and thickens.
Reduce the heat and simmer 2 to 3 more minutes, whisking.
Correct the seasoning.
Put the sauce in a gravy boat and keep it warm.
Prepare the vegetables.
Heat 1 teaspoon of oil in a seasoned 9-inch cast-iron or nonstick skillet (if you use another kind of pan, you'll need more oil), and stir-fry the mushrooms, bok choy, pepper, and onion together until they are tender-crisp.
Remove them from the pan and let them cool slightly.
Put the eggs in a bowl with the sherry or vermouth.
If you're using whole eggs, stir as little as possible to blend the whites and yolks.
Do not beat the eggs or egg substitute.
Add the cooled vegetables.
The recipe can be prepared ahead to this point and refrigerated until ready to cook.
Heat 1 teaspoon of oil in the frying pan and tilt the pan to coat the bottom.
When the oil is hot, ladle in half the egg mixture, smoothing it with a spatula over the pan, and cook on medium heat until the bottom is brown, loosening it from time to time with the spatula.
Turn the omelet (you may have to do this in 2 pieces) and cook until the eggs are set and the second side is brown.
Keep it warm.
Scrape any crust from the pan, add the remaining 1 teaspoon of oil, and proceed as above to cook the second omelet.
Pass the sauce with the egg foo yung.
Mix the cornstarch with the remaining 1/2 cup of cold broth until there are no lumps.
Pour it all at once into the boiling sauce, stirring constantly until it bubbles and thickens.
Reduce the heat and simmer 2 to 3 more minutes, whisking.
Correct the seasoning.
Put the sauce in a gravy boat and keep it warm.
Prepare the vegetables.
Heat 1 teaspoon of oil in a seasoned 9-inch cast-iron or nonstick skillet (if you use another kind of pan, you'll need more oil), and stir-fry the mushrooms, bok choy, pepper, and onion together until they are tender-crisp.
Remove them from the pan and let them cool slightly.
Put the eggs in a bowl with the sherry or vermouth.
If you're using whole eggs, stir as little as possible to blend the whites and yolks.
Do not beat the eggs or egg substitute.
Add the cooled vegetables.
The recipe can be prepared ahead to this point and refrigerated until ready to cook.
Heat 1 teaspoon of oil in the frying pan and tilt the pan to coat the bottom.
When the oil is hot, ladle in half the egg mixture, smoothing it with a spatula over the pan, and cook on medium heat until the bottom is brown, loosening it from time to time with the spatula.
Turn the omelet (you may have to do this in 2 pieces) and cook until the eggs are set and the second side is brown.
Keep it warm.
Scrape any crust from the pan, add the remaining 1 teaspoon of oil, and proceed as above to cook the second omelet.
Pass the sauce with the egg foo yung.
Chef
