Egg Foo Young

Instructions

1. 1

   Prepare the gravy

   15 min

   In a small saucepan, combine beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer - this should take about 5 minutes. Watch for small bubbles forming on the surface to indicate it's ready.

2. 2

   Thicken the gravy

   3 min

   In a separate bowl, mix cornstarch and water to form a slurry. Gradually stir this slurry into the simmering gravy, whisking continuously until it thickens, which should take around 2-3 minutes. Keep the gravy warm on low heat to maintain its consistency until serving.

3. 3

   Make the batter

   8 min

   In a medium-sized bowl, whisk together cornstarch and water until the mixture is smooth and well combined. Then, add the eggs, salt, and sugar, whisking again until everything is fully incorporated. Gently fold in the chopped spring onions, mung bean sprouts, and shrimp, ensuring they are evenly distributed throughout the batter.

4. 4

   Fry the egg foo young

   30 min

   Heat vegetable oil in a large wok to 350°F (medium-high heat), ensuring the oil is hot enough for frying. Carefully ladle in one-fourth of the egg mixture into the hot oil, frying until the edges become golden brown, which should take about 2 minutes per side. For even cooking, consider basting the omelet with the hot oil as it fries.

5. 5

   Drain the omelets

   5 min

   Once cooked, transfer the egg foo young omelet to a paper towel-lined baking sheet to absorb any excess oil. Repeat the frying process with the remaining batter to create a total of four omelets, adding more vegetable oil to the wok as needed to maintain the correct frying temperature.

6. 6

   Serve

   3 min

   To serve, place each egg foo young omelet over a generous bed of jasmine rice. Spoon the warm gravy generously over the top of each omelet, allowing it to soak in slightly for added flavor. Enjoy your delicious dish!