Egg Foo Yung# 2

* Exported from MasterCook *

EGG FOO YUNG # 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.



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