Egg Foo Young
A traditional Chinese dish in the Seafood classification, featuring 17 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/17 prepped- 1 cupUnsalted Beef Stock
- 1 tablespoonSoy Sauce
- 1 tablespoonShaoxing Wine
- 1 tablespoonOyster Sauce
- 1/2 tspPepper
- 1 tablespoonCornstarch
- 1 tablespoonWater
- 1 tablespoonCornstarch
- 1 tablespoonWater
- 8 largeEgg
- 1/2 tspKosher Salt
- 1/4 tspSugar
- 1Spring Onions
- 1 cupMung Bean Sprouts
- 20Shrimp
- 3 CupsVegetable Oil
- 2 cupsJasmine Rice
Preparation Instructions
Read all instructions before beginning prep work.
Make the gravy: In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.
Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.
Make the egg foo young batter: In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.
Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.
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