Ingredients
- Unsalted Beef Stock1 cup
soy sauce1 tablespoon- Shaoxing Wine1 tablespoon
oyster sauce1 tablespoon
White Pepper1/2 teaspoon
cornstarch2 tablespoons
Water2 tablespoons
Eggs8 large
Kosher Salt1/2 teaspoon
Sugar1/4 teaspoon
Spring onions1
Mung Bean Sprouts1 cup
Shrimp20 pieces
Vegetable oil3 cups
Jasmine Rice2 cups
Instructions
Steps
- Prepare the gravy: In a small saucepan, combine beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper. Heat over medium until simmering.
- Mix cornstarch and water in a bowl to create a slurry. Stir into the saucepan, whisking until the gravy thickens, about 2-3 minutes. Keep warm on low heat.
- Make the batter: In a medium bowl, whisk together cornstarch and water until smooth. Add eggs, salt, and sugar, whisking until well combined. Fold in spring onions, mung bean sprouts, and shrimp until evenly mixed.
- Fry the egg foo young: Heat vegetable oil in a large wok to 350°F (medium-high). Once hot, ladle in 1/4 of the egg mixture. Fry until golden brown, about 2 minutes per side. Baste with hot oil if needed for even cooking.
- Transfer the cooked omelet to a paper towel-lined baking sheet to drain. Repeat with the remaining batter to make 4 omelets, adding more oil if necessary.
- Serve: Place each egg foo young over a bed of jasmine rice and generously spoon the warm gravy over the top. Enjoy!