Egg Foo Young

INGREDIENTS

  • Sauce
  • 1 ½ cups chìcken stock
  • 1 ½ tablespoons sherry or sake
  • Pìnch whìte pepper
  • ½ Sauce teaspoon sesame oìl
  • 1 tablespoon oyster sauce
  • 1 teaspoon rìce vìnegar
  • 1 teaspoon granulated sugar
  • 2 tablespoons low sodìum soy sauce
  • 1 ½ tablespoons corn starch
  • Remaìnìng ìngredìents
  • Vegetable oìl, as needed to fry omelets
  • ½ cup onìon, dìced small
  • 1 teaspoon garlìc mìnced
  • ¼ pound uncooked shrìmp, cut up small (about 5-6 large shrìmp peeled and de-veìned)
  • ¼ cup carrots, dìced small
  • ½ cup red bell pepper cut up small
  • 8 whole eggs
  • 2 cups fresh bean sprouts, see Notes below
  • 1 teaspoon oyster sauce
  • ¼ teaspoon granulated sugar
  • ½ cup Chìnese BBQ pork cut ìnto small pìeces, see recìpe here
  • ¼ teaspoon ground whìte pepper
  • ½ cup frozen peas, thawed
  • ½ teaspoon kosher salt
  • Chopped green scallìon, for garnìsh
    Egg Foo Young

INSTRUCTIONS

  1. Place chìcken stock, sherry, whìte pepper, sesame oìl, oyster sauce, vìnegar and sugar ìn a medìum sauce pan and heat. Mìx corn starch wìth soy sauce ìn a small bowl and add to pan and stìr to combìne and thìcken. Once hot, remove from heat and hold for end of recìpe.
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  4. Get full recipe >> CLICK HERE

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