Foo yung
Foo yung recipe in the chinese category
Recipe ingredients:
- 6 eggs, beaten well
- 1 cup shredded cooked meat (roast pork, shrimp, almost any)
- 2 cups fresh bean sprouts (or 1 can)
- 2 scallions, chopped, including the green ends
- 1 medium onion, shredded
- 1 teaspoon sugar
- 1/8 teaspoon ground pepper
- 1 teaspoon MSG (optional)
- 2 tablespoons soy sauce
- 1/2 cup chicken stock or water
- Vegetable oil for frying
- Gravy:
- 1 1/2 cups chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon MSG (optional)
- 1/8 teaspoon ground pepper
- Pinch of salt
Recipe method:
- Gravy: Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.
- Preheat oven to 200F.
- Line a platter with several thicknesses of paper towel.
- Mix all ingredients except the vegetable oil together in a mixing bowl.
- Heat a frying pan hot and dry.
- Put in vegetable oil to a depth of about 1/2 inch.
- Keep oil at this level by adding more, as some is absorbed in cooking.
- Bring oil temperature to medium.
- Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
- With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan.
- When the first omelet has stiffened, gently move it over to make room for the next.
- The number of omelets you can make at once depends on the size of your frying pan.
- When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side.
- When done, transfer from frying pan onto paper-lined platter.
- Keep warm in oven until all the omelets can be served together.
- Serve with or without gravy.
Tags: foo, yung, recipe, chinese, recipes, cooking