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| Recipe Archives |
| Submitted by: Jackie Rocca June 2001 Ingredients: 5 Eggs 2 oz. shredded cooked meat, poultry or fish 1 stick celery, finely shredded 4 Chinese dried mushrooms, soaked in boiling water for 5 minutes 2 oz. bean sprouts 1 small onion, thinly sliced pinch salt & pepper 1 tsp. dry sherry oil for frying Sauce: 1 Tbsp cornstarch dissolved in 3 Tbsps cold water 1 C chicken stock 1 tsp tomato ketchup 1 Tbsp soy sauce pinch salt & pepper dash sesame oil 1. Beat the eggs lightly and add the shredded meat and celery. 2. Squeeze all the liquid from the dried mushrooms. Remove the stems and cut the caps into thin slices. Add to the egg mixture along with the bean sprouts and onion. Add a pinch of salt and pepper and the sherry and stir well. 3. Heat a wok or frying pan and pour in about 4 Tbsps oil. When hot, carefully spoon in about 1/3 C of the egg mixture. 4. Brown on one side, turn gently over and brown the other side. Remove the cooked patties to a plate and continue until all the mixture is cooked. 5. Combine all the sauce ingredients in a small, heavy-based pan and bring slowly to a boil, stirring continuously until the sauce is thickened and cleared. Pour the sauce over the Egg Fu Yung to serve. |
| Cantonese Egg Fu Yung |