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Egg Foo Yong Recipe

Ingredients

How to make it

  • 1 First, prepare the sauce: Smash the garlic, and peel and slice the ginger. Combine all sauce ingredients and bring to a boil, then reduce the heat and simmer until thickened, abut 5 min. Remove the solids and keep warm over very low heat.
  • 2 Peel and devein the shrimp, then chop the shrimp and water chestnuts into uniform pieces. Grate the carrot, and chop 2 green onions. (Chop the remaining 2 green onions and reserve for garnish.)
  • 3 Whisk together the eggs, cornstarch, soy sauce, vinegar, sherry, sesame oil and salt. Fold in the shrimp, water chestnuts, bean sprouts, carrot and onion until fairly uniform.
  • 4 In batches, spoon out about ½ c of the egg mixture into oil in a pan over high heat and fry until puffed and browned, about 2 min on each side.
  • Serve covered with sauce, and garnish with chopped green onions

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The Cook

souponaut Denton, Texas

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