Egg Foo Young

Ingredients

• Unsalted Beef Stock1 cup
• Soy Sauce1 tablespoon
• Shaoxing Wine1 tablespoon
• Oyster Sauce1 tablespoon
• Pepper1/2 tsp
• Cornstarch1 tablespoon
• Water1 tablespoon
• Cornstarch1 tablespoon
• Water1 tablespoon
• Egg8 large
• Kosher Salt1/2 tsp
• Sugar1/4 tsp
• Spring Onions1
• Mung Bean Sprouts1 cup
• Shrimp20
• Vegetable Oil3 Cups
• Jasmine Rice2 cups

Directions

1. 1

   Make the gravy:

2. 2

   In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.

3. 3

   Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

4. 4

   Make the egg foo young batter:

5. 5

   In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.

6. 6

   Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.

7. 7

   Fry the egg foo young:

8. 8

   Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.

9. 9

   With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.

10. 10

    Tip