Egg Foo Young
HB-0838 · Hand-built original · Chinese
ChineseSeafoodDairy-freeHigh Fiber
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 cup unsalted beef stock
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
- 1 tbsp cornstarch mixed with 1 tbsp water, for the sauce
- 1 tbsp cornstarch mixed with 1 tbsp water, for the eggs
- 8 large eggs
- 1/2 tsp kosher salt
- 1/4 tsp sugar
- 2 spring onions, thinly sliced
- 3½ oz mung bean sprouts
- 20 medium shrimp, peeled, deveined and chopped
- 3 cups vegetable oil, for frying
- 10½ oz jasmine rice, cooked, to serve
Method
- Make the sauce: combine the stock, soy sauce, Shaoxing wine, oyster sauce and pepper in a small pan and bring to a simmer. Stir in the first cornstarch slurry and cook for 30 seconds until thickened and glossy. Keep warm.
- Whisk the eggs with the salt, sugar and the second cornstarch slurry. Fold in the spring onions, bean sprouts and shrimp.
- Heat the oil in a wok or deep pan to 350°F.
- Ladle about 8 Tbsp of the egg mixture into the hot oil. Fry for 2 minutes until puffed and golden underneath, then carefully flip and cook 1 minute more. Drain on a rack or paper towels. Repeat with the remaining mixture, keeping the patties warm.
- Serve the patties over jasmine rice with the warm sauce spooned over.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).