Egg Foo Yung
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
59
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.5 tbsps
Oyster Sauce1 tbsp
Ketchup1 tsp
Soy Sauce1 tsp
Distilled White Vinegar1 tsp
Cornstarch1 bunch
Scallions8 large
Egg2 tbsps
Vegetable OilDirections:
1
Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan
2
Bring to a simmer, whisking occasionally, and simmer 2 minutes
3
Remove from heat
4
Chop scallions, separating white parts and greens
5
Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper
6
Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes
7
Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose
8
Cover skillet and cook until eggs are just set, about 3 minutes
9
Serve sprinkled with remaining scallion greens
10
Serve sauce on the side
11
Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan
12
Bring to a simmer, whisking occasionally, and simmer 2 minutes
13
Remove from heat
14
Chop scallions, separating white parts and greens
15
Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper
16
Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes
17
Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose
18
Cover skillet and cook until eggs are just set, about 3 minutes
19
Serve sprinkled with remaining scallion greens
20
Serve sauce on the side