egg foo yung

[rrm...@neosoft.com]

Anyone have a recipe for egg foo yung?

[Bandy Maunder]

Rrm...@eosoft.com caught my eye; now I wish I hadn't thrown it.

Rr> Anyone have a recipe for egg foo yung?

Martin Yan's cookbook, which is called YAN CAN COOK, I believe, has a
wonderful non-vegetarian recipe which "vegetarianizes" well.

You can leave out the shrimp without any trouble, and if you're living
in a hick town you can substitute shredded lettuce for the bean sprouts,
and of course everybody knows about vegetable broth or vegtarian
"chicken-flavored" bouillon instead of chicken broth.

However, I don't know what to do about the sauce, which calls for
Chinese oyster sauce...which does have oysters in it.

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[JACKIE MITNICK]

In article <D78n0...@bisco.utcs.utoronto.ca>, rrm...@neosoft.com writes:
>Anyone have a recipe for egg foo yung?

This recipe is from "The Classic Chinese Cooking" (for the Vegetarian Gourmet.
I haven't tried it.
EGG FOO YUNG

6 eggs
Seasonings:
1 tsp light soy sauce
2 tsp rice wine or dry sherry
1/2 tsp salt

6 tbsp peanut oil

Vegetables:
1/2 cup chopped onion
6 water chestnuts, coarsely chopped
1/2 cup bean sprouts, rinsed and drained

Sauce:
1 tbsp cornstarch
1 cup vegetable stock
1 tbsp. light soy sauce
1/4 tsp freshly ground pepper

Preheat the oven to 225 degrees. In a mixing bowl, lightly beat the eggs, then
mix in the seasonings. Set aside.
Place a wok over medium-high heat. When it is smoking, add 2 tablespoons of
peanut oil, then the onion, water chestnuts, and mushrooms. Stir-fry about
2 minutes. Add the bean sprouts and stir-fry 1 minute. Drain off any liquid
and stir the vegetables into the beaten eggs.
Place an 8-inch omelet pan or skillet over medium-high heat and add 1
tablespoon of peanut oil, tilting the pan so that the surface is evenly coated
with oil. Ladle in just enough of the vegetable-egg mixture to cover the
bottom of the pan. When the egg sets, turn it over and cook the other side
until it has the right consistency - soft but not runny. Remove the omelet and
transfer to a heatproof serving plate in the oven. Continue to cook the
remaining omelets, adding more peanut oil to the pan as necessary.
To make the sauce, dissolve the cornstarch in 1 tablespoon of cold water.
Bring the vegetable stock to boil in a small saucepan, then stir in the soy
sauce and pepper. Add the dissolved cornstarch and stir constantly until the
sauce thickens, about 1 minute. Soon the sauce over the omelets and serve at
once.

Serves 4 to 6. Preparation time: 15 minutes. Cooking time: 30 minutes.

If you make it, let us know how it is. Thanks, Jackie Mitnick>