Egg Fu Yung: A deep fried omelet served with a sauce, Egg Fu Yung is a well known Chinese American restaurant dish, but in China omelets are not deep fried and are never served with a sauce. Here are both versions using the same ingredients, although the listing is arranged for the first version.
1 Cup Chicken Broth
2 tablespoons soy sauce
1 tablespoon rice wine
Dash of white pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water
1 teaspoon oriental sesame oil
3/4 Cup finely shredded cooked turkey, veal or chicken
half Cup finely shredded onions
half Cup bean sprouts
half Cup shredded celery
half Cup thinly sliced fresh mushrooms
5 extra large eggs, well beaten
1 teaspoon kosher salt
1/8 teaspoon white pepper
2 cups corn oil for deepfrying, or 5 tablespoons for stir frying
Deep Fried Version
1. Bring the broth to a boil in a saucepan. Add the soy sauce, wine and pepper. Turn
down the heat. Give the cornstarch mixture a stir and gradually pour it into the broth
while stirring constantly until the sauce thickens. Add the sesame oil and stir once
more. Keep the sauce warm.
2. Combine the meat, vegetables, eggs, salt and pepper and mix well.
3. Heat a wok and add the 2 cups corn oil. When the oil is very hot, about 350 deg F.,
ladle in one fourth of the egg mixture. The egg will float; as it sets, ladle in another
fourth of the mixture. Continue until you have 4 omelets frying. Deepfry the omelets
until the bottoms are lightly browned, then turn them over and brown the other side. Use
2 spatulas to remove each omelet from the wok, pressing lightly to squeeze out some of
the excess oil. Place on a serving platter. Reheat the sauce until hot, stirring once or
twice. Pour the sauce over the omelets and serve.
Stir Fried Version
1. Heat a wok over medium heat until hot. Add 2 tablespoons corn oil. Add the meat and
vegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2
minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly.
Clean out the wok.
2. In a large mixing bowl, combine the beaten eggs with the meat and vegetable mixture.
3. Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to
push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so
that it browns slightly on the outside, and turn offthe heat while the egg mixture is still
soft on the inside. Serve hot.
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