Egg Foo Yong

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch (dissolved in 1 t. cold water)
• 1 cup chicken stock
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons minced fresh ginger
• 1 -2 garlic clove, minced
• 1/2 cup mixed chopped crunchy vegetables (celery, water chestnuts, and bamboo shoots)
• 1/4 cup chopped green bell pepper
• 1/4 cup sliced scallion
• 1 cup cooked crabmeat (or chopped cooked shrimp, chicken, duck, or ham)
• peanut oil
• 6 large eggs, whisked
• 1/2 teaspoon salt
• minced fresh cilantro

Recipe

• 1 in a small saucepan, combine the dissolved cornstarch, stock, soy sauce, and sugar.
• 2 bring mixture to a boil; then lower the heat to medium and cook briefly, just until lightly thickened.
• 3 stir in the sesame oil and keep warm over very low heat.
• 4 in a wok or large skillet, heat 2 tablespoons oil over high heat.
• 5 stir in the ginger and garlic; cook for 30 seconds.
• 6 add in the vegetables and cook 2 minutes or until the celery is crisp-tender.
• 7 stir in the crab to heat through, then remove from the heat and scrape the mixture into a medium bowl.
• 8 clean out the wok and return it to the heat.
• 9 add in enough oil to measure about 1 inch in depth.
• 10 heat the oil over med-high heat until it ripples.
• 11 stir the eggs, salt, and ½ tablespoon prepared sauce into the vegetable-crab mixture.
• 12 ladle about 1/3 cup at a time into the hot oil.
• 13 it will spread to several inches.
• 14 cook about 1 ½ minutes or until set and lightly browned on the bottom, then turn and cook just until the second side is set, about 1 minute.
• 15 remove the egg patty using a slotted spoon and drain.
• 16 repeat with the remaining mixture, adjusting the temperature as needed to cook for the proper amount of time.
• 17 should get 8 patties or there about.
• 18 arrange the patties side by side on plates; spoon the sauce over and around them; top with cilantro.