Easy Wok Cookbook: 88 Simple Chinese Recipes for Stir-frying, Steaming and More by Chambers Mia & Dien Terri

Author:Chambers, Mia & Dien, Terri [Chambers, Mia]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2020-10-06T00:00:00+00:00

Egg Foo Yong

SERVES 4 ; PREP TIME: 15 MINUTES ; COOK TIME: 15 MINUTES

Truthfully, there isn’t really a standard recipe for egg foo yong. It’s really a “kitchen sink” kind of dish. According to folklore, egg foo yong was created by Chinese cooks during the California Gold Rush. Whatever egg foo yong’s origins, our take on this classic is one your family is sure to love.

5 large eggs, at room temperature

Kosher salt

Ground white pepper

½ cup thinly sliced shiitake mushroom caps

½ cup frozen peas, thawed

2 scallions, chopped

2 teaspoons sesame oil

½ cup low-sodium chicken broth

1½ tablespoons oyster sauce

1 tablespoon Shaoxing rice wine

½ teaspoon sugar

2 tablespoons light soy sauce

1 tablespoon cornstarch

3 tablespoons vegetable oil

Cooked rice, for serving

1 . In a large bowl, whisk the eggs with a pinch each of salt and white pepper. Stir in the mushrooms, peas, scallions, and sesame oil. Set aside.

2 . Make the sauce by simmering the chicken broth, oyster sauce, rice wine, and sugar in a small saucepan over medium heat. In a small glass measuring cup, whisk the light soy and cornstarch until the cornstarch is completely dissolved. Pour the cornstarch mixture into the sauce while whisking constantly and cook for 3 to 4 minutes, until the sauce becomes thick enough to coat the back of the spoon. Cover and set aside.

3 . Heat a wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegetable oil and swirl to coat the base of the wok. Add the egg mixture and cook, swirling and shaking the wok until the bottom side is golden. Slide the omelet out of the pan onto a plate and invert over the wok or turn over with a spatula to cook the other side until golden. Slide the omelet out onto a serving platter and serve over cooked rice with a spoonful of sauce.

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