Egg Foo Yung # 2
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | cups |
mung bean sprouts
|
|
| ¼ | small |
white onion
|
|
| 1 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 1 | teaspoon |
sherry
dry |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 473 | ml |
mung bean sprouts
|
|
| 0.3 | small |
white onion
|
|
| 1 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
oyster sauce
|
|
| 5 | ml |
sherry
dry |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
Directions
Combine eggs, sprouts, onions, flour and salt thoroughly.
Heat wok or heavy skillet over moderate heat until hot.
Add 2 tablespoon 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 tablespoon 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 and 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.
