Sunday, March 17, 2013

Shrimp Egg Foo Yung & Gravy

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!

1-1/2 cups beef stock
1 Tbsp. minced garlic
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1/2 tsp. cracked black pepper

Ingredients for the Egg Foo Yung:
2 shrimp, peeled, deveined, sliced in half
1 green onion, thinly sliced
1/2 tsp. sesame oil
1/2 Tbsp. sherry
1 cup bean sprouts
1 Tbsp. soy sauce
3 whole eggs, beaten
1 Tbsp. canola oil
1/2 tsp. unsalted butter

To a mixing bowl, beat the eggs.  Toss in the sesame oil, soy sauce, bean sprouts, sherry and shrimp.  To the skillet, add the canola oil and butter and heat over medium-high heat until butter is melted.  Add the egg mixture, and spread the mixture evenly in the pan.  Once the egg is set, flip and cook until puffed and brown, about 2 minutes.
Serve drizzled with warm sauce.

Make the gravy:
Add the gravy ingredients to a saucepan and bring to a boil.  Reduce and simmer until thickened, about 2 minutes.

~Adapted from Shu Lee West, Manhattan
Sharing with:  Melt in Your Mouth Monday

1 comment:

  1. I love egg foo young, any variation, but especially shrimp! Looks great! xo


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