A lacy golden omelette with crunchy vegetables and fresh shrimp, Egg Foo Yung deserves a second look.
I doubt you will ever get take-out again!
1 cup chicken stock
1/3 cup soy sauce
2 Tbsp. cornstarch
2 Tbsp. oyster sauce
1 Tbsp. dry sherry + 1 tsp.
1 1/2" piece ginger, peeled and sliced
2 cloves garlic, sliced
2 Tbsp. sugar
1/2 tsp. sesame oil
1-1/2 tsp. rice wine vinegar
Salt and Pepper
Canola oil for frying
6 oz. cooked shrimp, chopped
1/2 cup water chestnuts, chopped
1/3 cup bean sprouts
1/3 cup scallions, sliced
6 eggs, beaten
Bring stock, half the soy sauce, 1 Tbsp. cornstarch, oyster sauce, 1 Tbsp. sherry, ginger, garlic and sugar to a boil in a small saucepan over high heat. Cook, whisking until thickened, 2-3 minutes. Remove ginger and garlic pieces and keep warm.
Mix 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1 tsp. sherry, sesame oil, vinegar, salt and pepper in a bowl.
Add shrimp, water chestnuts, bean sprouts, scallions, eggs and salt and pepper and whisk until combined.
Pour about 1" of canola oil into a heavy skillet. Heat to approx. 350 degrees F.
(you can test the oil with a Tbsp. of the egg mixture)
Working in batches, gently lower 1/3 cup of egg mixture into oil.
Cook flipping once, until omelettes are puffed and brown, about 2 minutes.