This Recipe Preserves the Heart of What Makes Egg Foo Young So Great: An Essential Lack of Fuss
""Feel free to substitute whatever is in your fridge — I’m sure it’s already been found in an egg foo young sometime, somewhere."..."
INGREDIENTS
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1 cup plus 1 tablespoon water, divided
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1 teaspoon chicken or beef bouillon paste (such as Better than Bouillon), or 1 bouillon cube
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1 tablespoon cornstarch
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1 teaspoon Shaoxing wine or dry sherry
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1 tablespoon soy sauce
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2 teaspoons oyster sauce
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1/2 teaspoon toasted sesame oil
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1/4 teaspoon granulated sugar
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1/8 teaspoon freshly ground black pepper
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6 tablespoons water (optional), divided
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4 teaspoons rice flour (optional), divided
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4 large eggs, divided
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2 tablespoons Shaoxing wine or dry sherry, divided
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1 teaspoon kosher salt, divided
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A few dashes of white pepper
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4 ounces peeled and deveined uncooked shrimp (optional)
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4 garlic chive stalks
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1 small slice peeled ginger
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1/2 cup mung bean sprouts, divided
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Sliced scallions, for garnish (optional)
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2 to 5 cups neutral oil with a high smoke point, such as vegetable or grapeseed oil, for deep-frying
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