Chinese Take-Out Egg Foo Young
Serves 1
Directions
- 1Start by blanching vegetables like a quarter of an onion, a quarter cup of frozen peas and carrots, and about a quarter cup of bean sprouts in boiling water until slightly softened.
- 2While vegetables are blanching, prepare five large shrimps by cutting them into thirds.
- 3Once vegetables are softened, drain them and the shrimp into a bowl. The water can be saved as broth, seasoned with salt and pepper, and used with wontons for soup.
- 4Blot the blanched vegetables with paper towels to remove excess moisture.
- 5Add two eggs to the vegetables and shrimp, then mix everything together thoroughly to create the egg foo young base.
- 6Heat vegetable oil in a pan for shallow frying until it reaches 350 degrees Fahrenheit (175 degrees Celsius). Test the oil temperature with chopsticks; it's ready when bubbles form around them.
- 7Pour half of the egg foo young mixture into the hot oil, placing it in from the side, and add any extra mixture to the omelet as it cooks.
- 8Cook until desired color and doneness, then flip and cook the other side.
- 9Remove the cooked egg foo young to a paper towel-lined plate to drain excess oil.
- 10To make the gravy, add four tablespoons of oil and four tablespoons of flour to a pan and mix until there are no lumps and it reaches a smooth consistency.
- 11Slowly add one and a half cups of chicken broth to the flour mixture, mixing continuously until smooth.
- 12Stir in a quarter teaspoon of salt, a quarter teaspoon of sugar, half a teaspoon of chicken bouillon, one and a half tablespoons of soy sauce, one tablespoon of sherry cooking wine, half a tablespoon of sesame oil, one tablespoon of oyster sauce, half a teaspoon of dark soy sauce, and a quarter teaspoon of white pepper.
- 13Mix all gravy ingredients thoroughly until well combined.
- 14Serve the egg foo young with the prepared gravy, using as much or as little as desired.
Ingredients
- 0.25 a quarter onion
- 0.25 cup peas and carrots, frozen
- 0.25 cup bean sprouts
- 5 five large shrimps
- salt
- pepper
- wontons
- 1 scoop wonton soup base
- 2 eggs
- vegetable oil
- 4 tbsp oil
- 4 tbsp flour
- 1.5 cup chicken broth
- 0.25 tsp salt
- 0.25 tsp sugar
- 0.5 tsp chicken bouillon
- 1.5 tbsp soy sauce
- 1 tbsp sherry cooking wine
- 0.5 tbsp sesame oil
- 1 tbsp oyster sauce
- 0.5 tsp dark soy sauce
- 0.25 tsp white pepper
Equipment
stovebowlpaper towelschopstickspan
Tips
- Use your favorite vegetables and protein.
- You can add salt, pepper, and wontons to the vegetable blanching water to make a broth.
- Blot the blanched vegetables with paper towels before mixing with eggs.
- The oil for frying should reach 350 degrees Fahrenheit (175 degrees Celsius).
- To check if the oil is hot enough, dip chopsticks in; if it bubbles around them, it's ready.
- When making the gravy, add chicken broth slowly to avoid lumps.
Related recipes
Chili Garlic Noodles
Chinese · Soup10m
Spicy Wontons
Chinese · Soup
Creamy Dan Dan Noodles
Chinese · Soup
Chinese Hot and Sour Soup
Chinese · Soup
Tomato beef soup (罗宋汤)
Chinese · Soup
15-Minute Steamed Chicken
Chinese · Soup
Steamed Chicken with Chinese Sausage and Mushrooms
Chinese · Soup
Mapo Tofu
Chinese · Soup
Egg Drop Soup
Chinese · Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup