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Egg Foo Yung 2

Ingredients
 

4 eggs
2 cup bean sprouts, bite sz pces
1/4 sm. white onion, chopped
1 green onion, chopped
2 tbsp flour
1/4 tsp salt
1/4 cup vegetable oil
1 gravy
2 tbsp vegetable oil
2 tbsp flour
1 cup chicken broth
1 tbsp oyster sauce
1 tsp dry sherry
1/4 tsp salt
1/4 tsp white pepper




 
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Preparation
 
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or
heavy skillet over moderate heat until hot. Add 2 T oil and heat.
Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten
the mounds. Cook until the underside is brown, turn over, add the
remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove
and drain. Lightly score the top of each patty with an "X" and
arrange on serving platter. Pour gravy over all and serve. To make
gravy: Mix oil & flour in a pre-heated skillet and cook over medium
heat to make a roux. Gradually stir in broth along with remaining
gravy ingredients, cooking until a gravy consistency is reached. To
vary the gravy, add diced cooked chicken, pork or shrimp to it. From
Chef Chu s Distinctive Cuisine of China, Harper & Row.

 

 
Servings: 4

 

 

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