Title: Egg Foo Yung # 2
Categories: Cheese
Yield: 4 Servings
| 4 | | Eggs |
| 2 | c | Bean sprouts, bite sz pces |
| 1/4 | | Sm. white onion, chopped |
| 1 | | Green onion, chopped |
| 2 | tb | Flour |
| 1/4 | ts | Salt |
| 1/4 | c | Vegetable oil |
| | | Gravy |
| 2 | tb | Vegetable oil |
| 2 | tb | Flour |
| 1 | c | Chicken broth |
| 1 | tb | Oyster sauce |
| 1 | ts | Dry sherry |
| 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy
skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture
into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook
until the underside is brown, turn over, add the remaining 2 T oil, and
continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the
top of each patty with an "X" and arrange on serving platter. Pour gravy
over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet
and cook over medium heat to make a roux. Gradually stir in broth along
with remaining gravy ingredients, cooking until a gravy consistency is
reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it.
From Chef Chu's Distinctive Cuisine of China, Harper & Row.