| Ingredients | Direction |
|---|---|
| 1/2 Pork, cut into small pieces 1 teaspoon salt 1 teaspoon cornstarch 2 teaspoons sherry 5 eggs 1 teaspoon soy sauce 4 tablespoons oil 1/2 onion, chopped 1 scallion, chopped 4 water chestnuts, chopped 1/4 cup fresh mushrooms, sliced 1 cup bean sprouts 2 to 4 cups oil for deep-frying Sauce 1 cup chicken stock 2 tablespoons light soy sauce 1 tablespoon cornstarch, dissolved in 1 tablespoon water Pepper to taste |
Gently beat the eggs with the salt, sherry, and pepper. Add the crabmeat, celery, black mushrooms, bean sprouts, and onion and mix well. Heat the oil in a nonstick work or stir-fry pan over medium-high heat until the oil is not smoking. Test by dipping the end of a spatula into the egg mixture and then into the oil; it should sizzle. Add the egg mixture to the hot oil. Let the eggs sit without stirring until the bottom is slightly set but the top is still runny. With a spatula, turn sections of the eggs over. Continue turning the eggs until the mixture is set on both sides. Remove to a serving platter. Serve immediately. Variation: Serve the Egg Foo Yung with a restaurant-style brown sauce. Make the sauce before cooking the eggs. Mix together 1 cup homemade Chinese Chicken broth, plus 1/2 teaspoon salt or 1 cup of canned chicken broth, 1/2 teaspoon ketchup, 1 1/2 teaspoons soy sauce, and 2 tablespoons flour, mixed with 2 tablespoons cold water into a smooth paste, in a saucepan. Cook over medium heat, stirring constantly with a wire whisk. Bring to a boil and stir until the sauce is thickened. Simmer 2 minutes to eliminate the raw taste of the flour. Pour the sauce freely over the cooked eggs. |