Chinese Egg Fu Yung
Ingredients:
Sauce:
1 cup chicken broth
2 T. soy sauce
2 t. cornstarch
2 T. water
2 t. sesame oil
1 t. cayenne
Egg fu yung:
1 cup shredded cooked chicken
½ cup bean sprouts
½ cup finely sliced celery
½ cup sliced yellow onions
½ cup sliced mushrooms
¼ cup chopped green onions
1 t. Essence
¼ t. salt
Pinch cayenne
6 large eggs, beaten
6 T. vegetable oil for frying
Method:
- In a medium saucepan, combine chicken broth and soy sauce and bring to a boil. Reduce the heat to a simmer.
- In a small bowl combine the cornstarch and water and stir to dissolved. Slowly add to the hot broth, stirring constantly until the sauce thickens. Add the oil and cayenne and remove from the heat. Cover to keep warm.
- In a bowl, combine shredded chicken/pork, bean sprouts, celery, onions, mushrooms, green onions, essence, salt and cayenne.
- In a wok or large skillet, heat 3 tablespoons of the oil over medium-high heat. Add the meat and vegetables and stir fry for 2 minutes. Remove mixture to a large plate and spread to cool. Pour the mixture into a bowl and combine well with the eggs.
- Reheat the wok over medium-high heat and add the remaining oil. When the oil is very hot, add the meat and egg mixture and stir-fry so that the eggs set and it lightly browns. Remove from the heat and serve immediately.