Egg Fu Young
1/2 pound fresh shrimp, shelled, deveined, and cut into small pieces
1 tsp salt
1 tsp cornstarch
2 tsp sherry
5 eggs
1 tsp light soy sauce
4 tbls oil
1/2 onion, chopped
1 scallion, chopped
4 water chestnuts, chopped
1/4 cup fresh mushrooms, sliced
1 cup bean sprouts
4 cups oil
Sauce
1 cup chicken stock or broth
2 tbls light soy sauce
1 tbls cornstarch, dissolved in 1 tbls. water
Instructions
Dry shrimp. Add 1/2 tsp of salt, cornstarch, and 1 tsp of sherry. Mix well
Beat eggs in a large bowl. Add soy sauce, 1/2 tsp salt, and 1 tsp sherry. Set aside.
Heat 2 tbls of oil in wok or frying pan. Stir-fry onions, scallion, and water chestnuts 1 minute. Add mushrooms. Stir fry 30 seconds. Remove contents ndset side.
Heat 2 tbls oil in same pan. Stir=fry shrimp and bean sprouts until shrimp turn pink. Remove from heat and let cool.
Add all ingredients to egg mixture.
To make the sauce, bring stock or broth to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste and set aside.
Heat the 4 cups of oil to 400 degrees, testing by adding a piece of the scallion. (it should turn brown quickly). Gently ladle 1/4 cup egg mixture in into pan and deep fry until golden brown. Fold over and fry other side until golden brown. Remove and keep warm while you cook the rest of the egg mixture. Serve with the sauce.
Notes
I have tried different recipes for egg fu young and this is by far the best one. I make my own fried rice but you can use any rice to put the fu young on top of.
You can substitute shredded roast pork, beef, chicken or turkey for the shrimp
