Egg Foo Young

• 분량: 4
• 활동 시간: 8 min
• 총 시간: 15 min

재료

4 oz shrimp

4 egg

5 oz bean sprouts

2 oz red onion

2 stalks green onion

2 tbsp oil

0.5 tsp salt

0.25 tsp white pepper

0.5 tsp sugar

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

0.25 tsp white pepper

4 oz water

2 tsp cornstarch

1 tbsp water

1 dash sesame oil

1 tbsp cornstarch

1 tbsp water

2 cup boiling water

방향

Peel the shrimp.

Cut the onion into slices, and then cut the onion slices in half.

Crack the eggs into a bowl, and season with salt, white pepper, and sugar, but don't beat the eggs yet.

In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, water, and cornstarch.

Turn the heat on to high, and add boiling or hot water to the pot. Add the shrimp and boil for a quick 15-20 seconds. Remove the shrimp and set them aside.

Heat the wok on high. While it heats up, beat the seasoned eggs. Add the cornstarch slurry and whip it into the eggs. Add oil into the wok and give it a quick swirl to coat.

Once the egg mixture is ready, pour it straight into the wok. You can gently move the ingredients around so it’s evenly spread out on top, but let the bottom fry undisturbed.

Pour the sauce into the still-hot wok. Then, turn the heat on to low and continuously stir to avoid lumps. Add water to thin out the gravy if necessary.