Egg Foo Yong

“June Lee’s Famous Chinese Banquet”

6 Servings

3 tablespoons peanut oil, or vegetable oil, divided

2 tablespoons chopped bamboo shoots

2 tablespoons chopped onions

1 cup chopped bean sprouts

2 tablespoons chopped mushrooms

2 tablespoons chopped water chestnuts

1 chopped green onion

1 cup shrimp, or chicken, pork, or ham, diced

1 cup eggs, (about 4 large)

1 teaspoon light soy sauce

1 teaspoon ginger wine

1/2 teaspoon salt

1 teaspoon sesame oil

dash MSG, (optional)

Heat 1 tablespoon vegetable oil in a wok or large frying pan. Stir fry the bamboo shoots, onion, bean sprouts, mushrooms, and water chestnuts; remove from the wok, stir in the green onion, and set aside. Add a teaspoon of oil to the wok and stir-fry the shrimp, chicken, pork, or ham; add to the vegetable mixture and cool.

In a bowl, beat the eggs with the soy sauce ginger wine, salt, sesame oil, and MSG if using; mix with the vegetable mixture.

Heat the remaining oil in a large frying pan; Using about 1/4 cup of the mixture for each, fry like a pancake browning on each side, turning once.

Brown Sauce for Egg Foo Yong

6 Servings

3/4 cup chicken stock

1 tablespoon soy sauce

1 tablespoon cornstarch, dissolved in 2 tablespoons water

green onion for garnish (optional)

Mix chicken stock, and soy sauce; whisk in the cornstarch mixture and bring to a boil. Cook until thick, whisking constantly. Serve over egg foo yong. Garnish with green onion if desired.