Tuesday, January 8, 2008

Egg foo young


Servings: 2 - 3


6 eggs
½ cup crab meat or shrimps
2 oz. ham or barbecued pork
3 dry black mushrooms
1/3 cup green onions
1 cup bean sprouts
1 Tablespoon soy sauce
2 teaspoons salt
½ cup soup stock or water
8 Tablespoons cooking oil

Sauce: (optional)

1 cup soup stock or water
1 teaspoon salt
½ Tablespoon cornstarch
½ Tablespoon soup stock or water


1. Early preparation: soak the dry black mushrooms in hot water for 30 minutes to an hour to soften them. While you're waiting, dice the ham (or barbecued pork) and green onions. Julienne the black mushrooms once they are softened.
2. Beat the eggs until foamy, add 1 teaspoon of salt, soup stock (or cold water), and mix again to make the egg mix for use later.
3. Heat 6 Tablespoons of cooking oil in the wok, then stir fry the crab meat, shrimp, ham, pork, mushroom, bean sprouts, and green onion altogether. Add the soy sauce and salt, and stir fry for about 30 seconds over high heat.
4. Pour 2 Tablespoons of cooking oil down the side of the wok (try to encompass the circumference of the pan) and add the egg mix. Fry (not stir fry) until one side is golden, then flip it over and repeat until the other side is also golden. Move it to a plate and it is ready to serve.


To make the optional sauce, pour the soup stock, and salt into a pan. Bring it to a boil. Make the cornstarch paste by adding ½ Tablespoon of cornstarch with ½ Tablespoon of soup stock and mix well. Then thicken the sauce by adding the cornstarch paste and mix well again.

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