Old-Fashioned Egg Fu Yung
| Yield: | 4 Servings |
| Categories: | Oriental |
| 5 | lg | Eggs; slightly beaten |
| 1/2 | ts | Salt |
| 4 | tb | Peanut or corn oil (or more if needed) |
| 3 | Shallots; trimmed cut lengthwise, into thin slices | |
| 2 | Garlic cloves; finely minced | |
| 2 | oz | Fresh snow peas cut diagonally into thin slices |
| 1 | c | Bean sprouts; tails removed, blanched and drained |
| 4 | oz | Small bay shrimp |
| 1/2 | lb | Barbecued pork; diced |
| 1 | tb | Chopped Coriander leaves =OR=- Green onions |
| EGG FU YUNG SAUCE | ||
| 3/4 | c | Chicken stock |
| 1 1/2 | ts | Oyster sauce |
| 1/4 | ts | Sugar |
| 1 | pn | White pepper |
| 1 | ts | Cornstarch; mixed with |
| 1 | tb | Water |
| 3 | dr | Asian sesame oil |
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