Real Egg Foo Yung (Martin Yan, Adapted)
chinese, eggs, sausage
1/2 lb meat *
2 egg yolks (optional)
1 tablespoon chinese sausage or ham,
1 chopped fine
3 tablespoon chicken broth
1 garlic clove, minced fine
1 tablespoon ginger root, minced fine
2 teaspoon cilantro leaves, chopped
2 teaspoon cornstarch
1/2 teaspoon salt
1 dash pepper
5 egg whites, beaten to stiff
1 peaks
1 oil for pan-frying
1/2 cup chicken broth
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil
1/8 teaspoon salt or a few drops soy
1 sauce
2 teaspoon cornstarch mixed in 1 t cold
1 water
2 scallions (white and green
1 parts), chopped
Combine first 9 or 10 ingredients (meat to pepper). Fold in beaten egg whites in 2 or 3 batches using a spatula. Heat an omelet pan or frying pan (not a wok) over medium to high heat. Swirl in enough oil to coat bottom and sides. Cook egg mixture in 4 batches, each batch for about 2 min. Roll or fold to your taste and keep each one in a warm place while you make the others. Oil the pan between each.
For sauce, combine broth, wine, sesame oil, salt or soy, and cornstarch water in a pan over high heat. Boil until glossy and thick.
Pour the sauce over the warm foo yungs and strew the scallions over.
* for meat you can use any of the following: raw chicken, minced raw or cooked shelled shrimp, minced or in bite-sized pieces baby shrimp, shelled but whole ground pork (precooked with a dab of soy sauce and a little sugar)
My mother used to use ground pork as above mixed with a handful of frozen peas.
Michael Loo
Yield: 1 servings