|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Egg Fu Yung is a staple in Chinese take-out restaurants. This Egg Fu Yung Recipe has been reprinted with permission from Madame Wong's Long-life Chinese Cookbook and is very different because it is deep-fried and therefore has a very light, delicate texture. Shredded roast pork, beef, chicken or turkey can be substituted for shrimp.
- 1/2 pound fresh shrimp (shelled, deveined, cut into small pieces)
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 2 teaspoons sherry
- 5 eggs
- 1 teaspoon light soy sauce
- 4 tablespoons oil
- 1/2 onion (chopped)
- 1 scallion (chopped)
- 4 Water chestnuts (chopped)
- 1/4 cup fresh mushrooms (sliced)
- 1 cup bean sprouts
- 2 to 4 cups oil for deep-frying
- For the Sauce:
- 1 cup chicken stock or broth
- 2 tablespoons light soy sauce
- 1 tablespoon cornstarch (dissolved in 1 tablespoon water )
- Pepper (to taste)
Gather the ingredients.
Dry the shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well.
Beat eggs in a large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.
Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts for 1 minute.
Add mushrooms. Stir-fry 30 seconds. Remove.
Heat 2 tablespoons oil in the wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool.
Add all ingredients to the egg mixture.
To Make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.
Heat oil to 400 F in the wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into the wok. Deep-fry 1 minute until golden brown. Fold over with a spatula and fry the other side for 1 minute. Remove to a platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.
Shredded roast pork, beef, chicken or turkey can be substituted for shrimp.