Name: Egg Foo Young
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For the gravy -; 1 cup unsalted beef stock -; 1 tablespoon soy sauce -; 1 tablespoon Shaoxing wine -; 1 tablespoon oyster sauce -; 1/2 teaspoon ground white pepper -; 1 tablespoon cornstarch -; 1 tablespoon water -; For the omelet -; 1 tablespoon cornstarch -; 1 tablespoon water -; 8 large eggs -; 1/2 teaspoon kosher salt -; 1/4 teaspoon sugar -; 1 green onion, green and white parts sliced -; 1 cup mung bean sprouts -; 20 medium peeled and deveined shrimp, thawed if frozen and patted dry -; 2 to 3 cups vegetable or canola oil, as needed, for frying -

Ingredients for - Egg Foo Young

1. For the gravy

2. 1 cup unsalted beef stock

3. 1 tablespoon soy sauce

4. 1 tablespoon Shaoxing wine

5. 1 tablespoon oyster sauce

6. 1/2 teaspoon ground white pepper

7. 1 tablespoon cornstarch

8. 1 tablespoon water

9. For the omelet

10. 1 tablespoon cornstarch

11. 1 tablespoon water

12. 8 large eggs

13. 1/2 teaspoon kosher salt

14. 1/4 teaspoon sugar

15. 1 green onion, green and white parts sliced

16. 1 cup mung bean sprouts

17. 20 medium peeled and deveined shrimp, thawed if frozen and patted dry

18. 2 to 3 cups vegetable or canola oil, as needed, for frying

How to cook deliciously - Egg Foo Young

1 . Stage

Make the gravy: In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer. Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

2 . Stage

Make the egg foo young batter: In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps. Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.

3 . Stage

Fry the egg foo young: Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick. With a ladle, gently and slowly add 1/4 of the omelet batter. Egg Foo Young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil. Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.

4 . Stage

Serve and enjoy: Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately. Love the recipe? Leave us stars below!