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T&T Egg Foo Young and Sauce Recipe

13 years ago

Egg Foo Young is something I don't make. For some reason, it's sounding good. I've got some shrimp/pork dumplings/potstickers in the freezer from about a month ago I thought would be good with Egg Foo Young.

Anybody got a T&T recipe?

Thanks.

/tricia

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Comments (12)

doucanoe
13 years ago
Tricia, egg Foo Yung...one of my favorite things! Here is how I make it. You can sub chicken or pork or what have you for the shrimp, or leave it out completely.

Pictured here served with Shrimp Fried Rice

Egg Foo Yung
Adapted from Madame Wong's Long Life Chinese Cookbook

1/2 lb fresh shrimp, peeled, deveined and cut into small pieces
1 tsp salt, divided
1 tsp corn starch
2 tsp dry sherry, divided
5 eggs1 tsp soy sauce
4 T oil
1/2 medium onion, chopped
1 scallion, chopped
4 water chestnuts, chopped
1/4 c fresh mushrooms, chopped
1 c fresh bean sprouts
2 c oil for deep frying

Dry shrimp, add 1/2 salt, cornstarch and 1 tsp sherry. Mix well.

Beat eggs in large bowl. Add soy sauce, remaining salt and sherry. Set aside.

Heat 2 T oil in wok to 350F. Stir fry onion, scallion and water chestnuts 1 minute. Add mushrooms and stir fry 1 minute more. Remove to plate or bowl.

Haeat 2 T oil in wok to 400F. Stir fry shrimp mixture and bean sprouts 1 minute or until shrimp turn pink. Let cool.

Add all ingredients to egg mixture. Heat 2 c oil in wok to 400F. Gently ladle 1/4 of egg mixture into wok. Deep fry until golden brown, turn over and deep fry other side one minute. Remove patty to platter and keep warm while frying the other 3 patties. Serve with sauce.

Sauce:

1 c chicken stock
2 T soy sauce
1 T cornstarch dissolved in 1 T water
salt and pepper to taste

Bring stock to a boil, add soy sauce. Thicken with dissolved cornstarch, season with salt and pepper

Linda
triciae
Original Author
13 years ago
Linda, thanks so much. The picture looks delicious! Just what I was looking for. Tomorrow night is posole but Thursday Egg Foo Yung will be WFD here along with those potstickers.

/tricia
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User
13 years ago
Well Linda beat me to it! As soon as I saw the title of the thread I immediately thought of Linda's recipe......delicious!
User
13 years ago
Forgot to mention that I add rice wine vinegar and grated ginger to the sauce, lemon juice would work too.
mustangs81
13 years ago
Yea! I love EFY but didn't know it was so doable.

Thank you for sharing this recipe.
angelaid
13 years ago
I put everything but the kitchen sink in mine. Shrimp, mushrooms, celery, bean sprouts, broccoli, cauliflower. Love Egg Foo Yung!
Lars
13 years ago
I'll have to make that this week-end, and maybe I'll make some pozole while I'm at it! I don't have sherry, but I do have Chinese wine, which I think I could use for the EFY. I think I'll substitute celery for the water chestnuts since that's what I have.

Lars
doucanoe
13 years ago
Too funny Sharon! I wasn't aware anyone had ever made my EFY recipe, thanks!

Yep, Cathy, it is very doable and actually quite easy. I will confess that it can be messy to make, but then again everything I make is messy....I am just a messy cook! LOL

Linda
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
With ethnic recipes, I often use Google translate to go to the native language recipes, and translate back to English. I think this may be more authentic.

dcarch

From a Chinese recipes, as translated by Google:

------------------------------------------

Egg F Y

This dish golden color, outside the focus of Hong within soft, bamboo shoots, crisp, OK for dinner or snack can.

Material

Ingredients: eggs, 250 grams, 125 grams of bamboo shoots

Accessories: lean pork 25 grams, 15 grams of fresh mushrooms,

Spices: onion 10 grams, 7 grams of salt, MSG 2 g, 1 g of sesame oil, pepper, 2 grams, 30 grams of vegetable oil

Practice

1. Pig meat is cut into 60 x 3 x 3 mm in silk;

2. Xiansun slashing the skin, wash, cut into 60 x 3 x 3 mm in silk;

3. Mushroom stalks, washed and cut into 60 x 3 x 3 mm in silk;

4. The shredded bamboo shoots into the boiling water pot boiled about half a minute to salvage water dry with a clean towel;

5. eggs add salt, MSG, sesame oil, stir, then put pork, shredded bamboo shoots, mushrooms, onion Bancheng eggs;

6. hot wok, with the fire under the oil-shabu, the end away from the crater, with material Tieshao the eggs into the pot divided into six parts;

7. the pan back on the stove, while fried side under the oil and fry until golden brown, flip fried the other side, and then the next oil and fry until golden brown;

8. Finally, under the oil, simmered complex fried on both sides until cooked, can Dish and styling;

9. The end of the disc put 3, the middle put two into the top put a pagoda like.
arlinek
13 years ago
Yes, dcarch. I use the same recipe. It's finding Xiansun to slash the skin ... in silk yet ... that always gives me the problem.
triciae
Original Author
13 years ago
Linda, we just finished dinner about an hour ago and I want to tell you that your Egg Foo Yung recipe was delicious! So much better than our local Chinese restaurant. Much fresher, cleaner tasting, and less greasy. We'll be making this a lot!

/tricia
doucanoe
13 years ago
Arline you crack me up!

Tricia, glad you enjoyed it! Seems like so often when I order Foo at a restaurant it tastes like the oil it was fried in was a month and a half old! EWW!

(Now I have a craviing for Foo, too!)

Linda

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