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                             EGG FOO YUNG # 2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese/eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs
   2       c            Bean sprouts, bite sz pces
     1/4                Sm. white onion, chopped
   1                    Green onion, chopped
   2       tb           Flour
     1/4   ts           Salt
     1/4   c            Vegetable oil
                        Gravy
   2       tb           Vegetable oil
   2       tb           Flour
   1       c            Chicken broth
   1       tb           Oyster sauce
   1       t            Dry sherry
     1/4   ts           Salt
     1/4   ts           White pepper

  Combine eggs, sprouts, onions, flour & salt
  thoroughly. Heat wok or heavy skillet over moderate
  heat until hot. Add 2 T oil and heat. Ladle mixture
  into 4 mounds in wok. Using a spatula, gently flatten
  the mounds. Cook until the underside is brown, turn
  over, add the remaining 2 T oil, and continue cooking
  for 6 to 7 minutes. Remove and drain. Lightly score
  the top of each patty with an "X" and arrange on
  serving platter. Pour gravy over all and serve. To
  make gravy: Mix oil & flour in a pre-heated skillet
  and cook over medium heat to make a roux. Gradually
  stir in broth along with remaining gravy ingredients,
  cooking until a gravy consistency is reached. To vary
  the gravy, add diced cooked chicken, pork or shrimp to
  it. From Chef Chu's Distinctive Cuisine of China,
  Harper & Row.
 


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