ohaiyoooooooooo..
pink, your soup looks very yummy...
i got the foo yong dan recipe via email from some website. maybe you can try the next time?
Egg Foo Yung - Family Style
Serves: 3 to 4, or 5 to 6 as part of a multicourse meal
Ingredients:
5 large eggs
1 teaspoon salt (if using canned crabmeat, reduce to 1/2 teaspoon)
1 teaspoon dry sherry
Dash black pepper
1/2 cup fresh or canned lump crabmeat or shredded cooked
pork, chicken, ham, beef, or shrimp
1/2 cup shredded celery, no leaves
1/2 cup dried black mushrooms, softened in hot water for 15
minutes, squeezed dry, stems removed, and shredded (NB: You
can substitute fresh mushrooms - wash, drain well, and shred)
1 cup fresh bean sprouts or drained and shredded bamboo shoots
1/4 cup thinly sliced onion
3 tablespoons canola, corn, or peanut oil
Directions:
Gently beat the eggs with the salt, sherry, and pepper. Add
the crabmeat, celery, black mushrooms, bean sprouts, and
onion and mix well.
Heat the oil in a nonstick work or stir-fry pan over
medium-high heat until the oil is not smoking. Test by dipping
the end of a spatula into the egg mixture and then into the
oil; it should sizzle. Add the egg mixture to the hot oil.
Let the eggs sit without stirring until the bottom is slightly
set but the top is still runny. With a spatula, turn sections
of the eggs over. Continue turning the eggs until the mixture
is set on both sides. Remove to a serving platter. Serve
immediately.
Variation:
Serve the Egg Foo Yung with a restaurant-style brown sauce.
Make the sauce before cooking the eggs.
Mix together 1 cup homemade Chinese Chicken broth, plus 1/2
teaspoon salt or 1 cup of canned chicken broth, 1/2 teaspoon
ketchup, 1 1/2 teaspoons soy sauce, and 2 tablespoons flour,
mixed with 2 tablespoons cold water into a smooth paste, in
a saucepan. Cook over medium heat, stirring constantly with
a wire whisk. Bring to a boil and stir until the sauce is
thickened. Simmer 2 minutes to eliminate the raw taste of
the flour. Pour the sauce freely over the cooked eggs.
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Recipe #2:
Egg Foo Yung - Restaurant Style
(This Egg Fu Yung is very different because it is deep-fried
and therefore has a very light, delicate texture. Shredded
roast pork, beef, chicken or turkey can be substituted for
shrimp.)
Serves: 4
Ingredients:
1/2 pound fresh shrimp, shelled, deveined, cut into small pieces
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
5 eggs
1 teaspoon light soy sauce
4 tablespoons oil
1/2 onion, chopped
1 scallion, chopped
4 water chestnuts, chopped
1/4 cup fresh mushrooms, sliced
1 cup bean sprouts
2 to 4 cups oil for deep-frying
Sauce:
1 cup chicken stock or broth
2 tablespoons light soy sauce
1 tablespoon cornstarch, dissolved in 1 tablespoon water
Pepper to taste
Directions:
Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1
teaspoon of sherry. Mix well.
Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt,
and 1 teaspoon sherry. Set aside.
Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion,
and water chestnuts 1 minute.
Add mushrooms. Stir-fry 30 seconds. Remove.
Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean
sprouts 1 minute, or until shrimp turn pink. Let cool.
Add all ingredients to egg mixture.
To make Sauce: Bring stock to boil. Add soy sauce. Thicken
with dissolved cornstarch. Season with pepper to taste. Set
aside.
Heat oil to 400 degrees in wok. Test by adding a piece of
scallion (it should turn brown quickly). Gentle ladle 1/4 of
egg mixture into wok. Deep-fry 1 minute until golden brown.
Fold over with spatula and fry the other side 1 minute.
Remove to platter and keep warm. Continue to deep-fry egg
mixture, 1/4 at a time. Serve with sauce.
