Egg Foo Young is one of my favorite Chinese-American dishes, and several of the Chinese restaurants in our old Greensboro
neighborhood did it very well. Sadly, the one nearby Chinese place in Martinsville is
temporarily closed — at least, that’s what their sign says, but it’s been
shuttered for quite a while now. A shame, since I quite like the place. I had an Egg Foo Young craving last night, and I knew that if I
wanted to satisfy it, I had to make the Foo myself. I do this now and again,
and I really love it; sometimes, though it’s just nice to have somebody hand
over a ready-to-eat dish. Alas, not this time.
Anyhoo, here’s my recipe for Shrimp Egg Foo Young. This serves four. You’re basically making an omelet with whatever protein you wish — shrimp, beef, pork, chicken... about any dead critter works well. You can put small, raw shrimp right into the egg mixture, as it cooks well with the other ingredients. For other meats, chop fairly fine and cook until about half-done in advance.
Damned Rodan’s Damned Egg Foo Young
What You Need for the Sauce:
• 3/4 cup chicken broth
• 1/2 cup white wine
• 1 tbsp corn starch dissolved in 1/4 cup water
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
What You Need for the Foo:
6 eggs
What You Need for the Sauce:
• 3/4 cup chicken broth
• 1/2 cup white wine
• 1 tbsp corn starch dissolved in 1/4 cup water
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
What You Need for the Foo:
6 eggs
1 1/2 cups protein of your choice (I use small, raw shrimp)
1 1/2 cups bean sprouts
3/4 cup green peas (I use frozen, thawed)
3/4 cup chopped celery
3/4 cup diced water chestnuts
3/4 cup chopped green onions
4 tbsp cooking oil (I use extra virgin olive oil almost exclusively for every savory dish I make)
2 tsp (more or less, depending on your taste; I use a lot) black pepper
1 tsp coriander
1 tsp ground ginger
dash of soy sauce
dash of hot chili oil
What You Do For the Sauce:
Stir the ingredients (except for the corn starch) together in a saucepan and bring to a slow boil; then reduce the heat to medium-high. Stir in the dissolved corn starch until the sauce begins to thicken. Reduce heat to simmer, stirring occasionally while the Foo cooks.
What You Do For the Foo:
1) Add the cooking oil to a wok or skillet (I use cast iron) and heat on high until the oil begins to smoke. Reduce heat to medium high.
2) Scramble the eggs thoroughly. Dump the rest of your ingredients into the eggs and mix well.
3) For each serving, ladle a quarter of your mix into the hot skillet. You can use a spatula to shape the spreading mix into a rough circle. Let cook for about five minutes, then reduce heat to medium. Flip your patty over (the cooked side should be a nice golden brown) and cook for another four to five minutes.
4) Plate your Foo and spoon a goodly portion of the sauce over the top. If desired, garnish with additional bean sprouts and/or green onions.
5) Eat up. Holler!
3/4 cup green peas (I use frozen, thawed)
3/4 cup chopped celery
3/4 cup diced water chestnuts
3/4 cup chopped green onions
4 tbsp cooking oil (I use extra virgin olive oil almost exclusively for every savory dish I make)
2 tsp (more or less, depending on your taste; I use a lot) black pepper
1 tsp coriander
1 tsp ground ginger
dash of soy sauce
dash of hot chili oil
What You Do For the Sauce:
Stir the ingredients (except for the corn starch) together in a saucepan and bring to a slow boil; then reduce the heat to medium-high. Stir in the dissolved corn starch until the sauce begins to thicken. Reduce heat to simmer, stirring occasionally while the Foo cooks.
What You Do For the Foo:
1) Add the cooking oil to a wok or skillet (I use cast iron) and heat on high until the oil begins to smoke. Reduce heat to medium high.
2) Scramble the eggs thoroughly. Dump the rest of your ingredients into the eggs and mix well.
3) For each serving, ladle a quarter of your mix into the hot skillet. You can use a spatula to shape the spreading mix into a rough circle. Let cook for about five minutes, then reduce heat to medium. Flip your patty over (the cooked side should be a nice golden brown) and cook for another four to five minutes.
4) Plate your Foo and spoon a goodly portion of the sauce over the top. If desired, garnish with additional bean sprouts and/or green onions.
5) Eat up. Holler!