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CRABMEAT EGG FOO YUNG
Makes 2 to 3 servings
4 eggs
1/2 cup shredded crabmeat
1 cup bean sprouts
1 tablespoon onion, minced
2 tablespoons soy sauce
Salt and pepper to taste
1 tablespoon vegetable oil
In a mixing bowl, beat eggs until frothy. Add crabmeat, sprouts, onions,
soy sauce, salt and pepper. Add oil to Wok and heat at 250°F. When
Temperature Indicator Light goes out, pour in egg mixture. Push egg
mixture to the middle with wooden spatula, allowing the uncooked
mixture to flow beneath. When bottom of eggs are golden brown, turn
over with spatula. Cook until golden. Slide onto plate.
Serve immediately with hot brown sauce. (See recipe below.)
Try these variations:
Beef Egg Foo Yung —
substitute 1/2 cup shredded beef for crabmeat.
Chicken Egg Foo Yung —
substitute 1/2 cup shredded chicken for crabmeat.
Shrimp Egg Foo Yung —
substitute 1/2 cup sliced shrimp for crabmeat.
BROWN SAUCE
Makes about 1 cup
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons scallions, chopped
1 teaspoon oyster sauce
1 teaspoon dry sherry
1 cup chicken broth
2 tablespoons flour
2 tablespoons vegetable oil
Pour oil into the wok and heat to 225°F. When the Temperature Indicator
Light goes off, stir in flour. Add broth in a steady stream,
stirring continually. Add remaining ingredients while stirring. Cook until
gravy consistency is reached.
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