The Everything Chinese Cookbook (55 page)

Raw or Cooked?

Lightly cooking vegetables by blanching or sautéing prior to combining with the egg mixture helps coax out their natural flavors. However, if you prefer a crisper texture and higher nutrient content, feel free to skip this step. Another option is to top the egg foo yung with an assortment of raw veggies such as bean sprouts and red and green bell peppers.

¼ red bell pepper

cup mung bean sprouts

1 stalk celery

1 cup cooked pork, cut into small pieces

4–6 tablespoons oil for stir-frying

½ teaspoon salt, divided

6 eggs

teaspoon pepper

1 teaspoon Chinese rice wine or dry sherry

4 button mushroom caps, thinly sliced

1. Remove the seeds from the red pepper and cut into thin slices about 1 inch long. Blanch the bean sprouts by plunging briefly into boiling water. Blanch the celery by plunging into the boiling water and boiling for 2–3 minutes. Drain the blanched vegetables thoroughly. Cut the celery into thin slices on the diagonal.
   
2. Add 2 teaspoons oil to a preheated wok or skillet. When the oil is hot, add the celery and stir-fry on medium high heat. Add ¼ teaspoon salt. Remove the cooked celery from the wok.
   
3. Lightly beat the eggs. Stir in the pepper, ¼ teaspoon salt, and the rice wine. Add the pork and vegetables, mixing well.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add one-sixth of the egg mixture. Cook until the bottom is cooked, then turn over and cook the other side. Continue with the remainder of the egg mixture, making 6 omelets. Add more oil while cooking as necessary. Serve with an egg foo yung sauce or soy sauce.
   

¼ red bell pepper

½ cup bean sprouts

3 Chinese sausages, cut into small pieces

4–6 tablespoons oil for stir-frying

1 cabbage leaf, shredded

½ teaspoon salt, divided

6 eggs

teaspoon pepper

1 teaspoon Chinese rice wine or dry sherry

4 button mushroom caps, thinly sliced

1. Remove the seeds from the red pepper and cut into thin slices about 1 inch long. Blanch the bean sprouts by plunging briefly into boiling water. Drain thoroughly.
   
2. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the cabbage and stir-fry on medium-high heat. Add ¼ teaspoon salt. Remove from the wok.
   
3. Lightly beat the eggs. Stir in the pepper, ¼ teaspoon salt, and the rice wine. Add the sausage and vegetables, mixing well.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add ⅙ of the egg mixture. Cook until the bottom is cooked, then turn over and cook the other side. Continue with the remainder of the egg mixture, making 6 omelets. Add more oil while cooking as necessary. Serve with an egg foo yung sauce or soy sauce.
   

Yields
cup

This savory combination of oyster and hoisin sauce makes a nice accompaniment to Egg Foo Yung with Shrimp (page 200).

1 tablespoon oyster sauce

2 teaspoons hoisin sauce

1 teaspoon Chinese rice wine or dry sherry

2 tablespoons water

1 teaspoon cornstarch mixed with 4 teaspoons water

Bring the oyster sauce, hoisin sauce, rice wine, and water to a boil. Add the cornstarch-and-water mixture and stir vigorously to thicken. Serve with egg foo yung.