Chinese Snack Recipe Cantonese Egg Foo Young Fu Yung

CHINESE SNACK RECIPE: CANTONESE EGG FOO YOUNG (FU YUNG)

Steps:

• #As the name suggests, this dish is from Canton. However, fu yung dishes are popular in many other regions of China, too.# Beat the eggs lightly and add the shredded meat and celery.
• Squeeze all the liquid from the dried mushrooms. Remove the stems and cut the caps into thin slices. Add the egg mixture along with the bean sprouts and onion. Add a pinch of salt and pepper and the sherry and stir well.
• Heat a wok or frying pan and pour in about 4 tbsps oil. When hot, carefully spoon in about 5 tbsps of the egg mixture.
• Brown on one side, turn gently over and brown the other side. Remove the cooked patties to a plate and continue until all the mixture is cooked.
• Combine all the sauce ingredients in a small, heavy-based pan and bring slowly to the boil, stirring continuously until thickened and cleared. Pour the sauce over the Egg Foo Young to serve. #TIME# Preparation takes 25 minutes, cooking takes about 5 minutes for the patties and 8 minutes for the sauce. #VARIATION# Use cooked shellfish such as crab or lobster, if desired. Fresh mushrooms may be used instead of the dried ones. Divide mixture in half or in thirds and cook one large patty per person. #ECONOMY# Left-over cooked meat such as beef, pork or chicken can be used as an ingredient. Chinese Snack Recipe-Cantonese Egg Foo Young-Fu Yung-calories-Homemade-protein-carbs-www.eatopic.com

EGG FOO YUNG

Steps:

• Beat eggs.
• Heat skillet with 2 tablespoons oil.
• Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
• Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
• Flip over and brown other side.
• EGG FOO YUNG SAUCE:.
• Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE

Steps:

• Marinade the pork mince and leave out at room temperature for 10 minutes.
• Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
• While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
• Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
• Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
• Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
• Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
• At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
• If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
• Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
• In a bowl, blend cornstarch and water.
• Add to sauce and cook, stirring, until sauce bubbles and thickens.
• Serve with hot Egg Foo Yung.