Ingredients
-
-
2 eggs
-
1/2 teaspoon salt
-
1/8 teaspoon pepper
-
1 teaspoon sherry wine
-
1 green onion
-
1/2 tablespoon bamboo shoot, minced
-
1/2 cup shrimp or 1/2 cup pork, diced very small
-
1/2 cup bean sprouts
-
1/4 tablespoon soy sauce
-
-
3/4 cup chicken broth
-
1 teaspoon soy sauce
-
2 teaspoons sherry wine
-
3 teaspoons oyster sauce
-
1/4 teaspoon sugar
-
1 1/2 tablespoons oil (divided)
Instructions
- EGG FOO YONG:
- Beat eggs, stir in salt, pepper & sherry.
- Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
- Remove from heat and cool.
- When cool stir into egg mixture.
- Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
- SAUCE:
- Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.