Egg Fu Yung - (Egg Foo Yung), Restaurant Style
"This Egg Fu Yung is deep-fried, which is the way it was originally served in restaurants in the 1950's. Pork or chicken can be used instead of shrimp. Serves 4 More Egg Fu Yung Recipes ..."
INGREDIENTS
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Sauce:
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1 cup homemade or storebought Chinese chicken broth
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1 tablespoon oyster sauce
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1 tablespoon soy sauce
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Salt and pepper to taste
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1 tablespoon cornstarch dissolved in 4 tablespoons water
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Egg Fu Yung:
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3/4 pound fresh shelled, deveined shrimp
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1/2 cup mung bean sprouts
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1 medium white or yellow onion
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1 red bell pepper
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fresh mushrooms, to make 1/2 cup
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2 green onions
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Oil for stir-frying and deep-frying
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6 large eggs
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Salt and pepper, to taste
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1 tablespoon Chinese rice wine or dry sherry
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