Egg Foo Young with Shrimp

This classic Chinese dish is easy to make. Here I am presenting Egg Foo Young with shrimp. Other ingredients can be substituted including: cubed ham, cooked cubed chicken, chinese cooked pork. The bean sprouts should not be omitted, however, as they they give the omelet a nice crunchy texture.

Sauce:

2 tsp. oil

5-6 slices of onion

1/2 tsp. chopped garlic

2 tbsp. flour

2 cups of chicken stock

sprinkle of white pepper

2 tsp. each: sugar, light soy sauce, hoisin sauce

1/2 tsp. sesame oil

Omelet:

4 eggs

1/2 cup peeled and cooked small shrimp

1/4 chopped onions

handful of bean sprouts

1/8 tsp. black pepper

salt to taste

oil

Heat 2 tsp. oil in a wok. Add the onion slices and garlic. Stir-fry for

a minute. Add the flour. Stir-fry for about 30 sec. Add the chicken

broth. Bring it to a boil until it thickens. Add the sugar, soy sauce,

and hoisin sauce and white pepper. Add the sesame oil. Strain out

the onions and garlic. Set aside and keep warm.

Mix the eggs and omelet ingredients in a bowl. Add some oil to a wok or

frying pan so that there is a layer of oil about 1/8 inch thick. Heat up the oil.

Pour about 1/3 cup egg mixture onto the pan and fry until golden brown.

Take some hot oil with a spoon and pour it on top of the omelet to solidify

the top so the uncooked egg does not run off. Once enough oil has been

poured to cook the top of the egg, flip the omelet over and cook the other

side until golden. Place the omelet on paper towels to drain off the oil.

Make a total of 3 or 4 omelets with the egg mixture. Put the drained

omelets on a plate, pour the sauce on top and sprinkle with some chopped

scallions. Serve.

Hint: If the omelets are cooked in a small wok, they can be made a little

rounder and thicker. In this case you will get a total of two bigger omelets:

#eggs #chinese #shrimp