Egg Fu Yung

Light and tasty, these are made with shrimp and stir-fried vegetables.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Eggs

American

Lunch

Ingredients

Vegetable oil, as needed		3/4 cup vegetable stock
3 shallots, thinly sliced		1 tbsp oyster sauce
1 green pepper, seeded and diced		1 tbsp soy sauce
1 celery stalk, chopped		1 tbsp Chinese rice wine or sherry
2 garlic cloves, minced		2 tsp cornstarch
1 cup bean sprouts		4 oz. small shrimp, peeled and deveined
5 eggs, beaten		Boiled rice, to serve

directions

Prep: 15 min Total: 45 min

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1
Heat 2 tbsp oil in a wok over high heat. Add the shallots, bell pepper, celery, and garlic and stir-fry for 3 minutes. Add the bean sprouts, stir-fry for 1 minute, then add the shrimp and stir-fry for 1 minute, or until the shrimp turn pink. Transfer to a bowl and let cool.
2
Add the beaten eggs, stirring until well combined. Wash the wok and wipe dry with paper towels.
3
Return the wok to high heat and pour in 2in (5cm) oil. When the oil is hot, ladle 1/4 of the mixture into the oil. Fry about 2 minutes, until the underside is lightly browned, spooning a little of the hot oil over the eggs so the top starts to set.
4
Carefully turn the egg cake over and cook 1 minute, until lightly browned on the other side. Transfer to paper towels to drain. Keep warm in a 200°F (95°C) oven while making the remaining cakes.
5
Meanwhile, mix the stock, oyster sauce, soy sauce, and rice wine in a saucepan. Dissolve the cornstarch in 2 tbsp cold water, and stir into the stock mixture. Bring to a boil over high heat, stirring constantly until thickened; simmer for 1 minute. Serve the cakes with the sauce and rice.

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Egg Fu Yung

Ingredients

directions