Egg Foo Yong
“June Lee’s Famous Chinese Banquet”
3 tablespoons peanut oil, or vegetable oil, divided
2 tablespoons chopped bamboo shoots
2 tablespoons chopped onions
1 cup chopped bean sprouts
2 tablespoons chopped mushrooms
2 tablespoons chopped water chestnuts
1 chopped green onion
1 cup shrimp, or chicken, pork, or ham, diced
1 cup eggs, (about 4 large)
1 teaspoon light soy sauce
1 teaspoon ginger wine
1/2 teaspoon salt
1 teaspoon sesame oil
dash MSG, (optional)
Heat 1 tablespoon vegetable oil in a wok or large frying pan. Stir fry the bamboo shoots, onion, bean sprouts, mushrooms, and water chestnuts; remove from the wok, stir in the green onion, and set aside. Add a teaspoon of oil to the wok and stir-fry the shrimp, chicken, pork, or ham; add to the vegetable mixture and cool.
In a bowl, beat the eggs with the soy sauce ginger wine, salt, sesame oil, and MSG if using; mix with the vegetable mixture.
Heat the remaining oil in a large frying pan; Using about 1/4 cup of the mixture for each, fry like a pancake browning on each side, turning once.
Brown Sauce for Egg Foo Yong
3/4 cup chicken stock
1 tablespoon soy sauce
1 tablespoon cornstarch, dissolved in 2 tablespoons water
green onion for garnish (optional)
Mix chicken stock, and soy sauce; whisk in the cornstarch mixture and bring to a boil. Cook until thick, whisking constantly. Serve over egg foo yong. Garnish with green onion if desired.