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.
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