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Shrimp Egg Foo Yung ~ Friday Foods

Egg Foo Yung, Chef Matt. CJD.Sign photo
Hi, Sweet Friends,
 Today we are making Egg Foo Yung! This is an authentic recipe that Chef Matt has made for use for the past 11+ years and it is so delicious!! It is our goto Chinese Home Cooking. We also have Stir Fry and Fried Rice. I'll post links to our Chinese/Asian Recipe Posts below.
Fresh Organic Eggs
Egg Foo Yung is an absolutely delicious dish that can be served for Breakfast, Lunch, or Dinner.

Ingredients:
1-dozen Eggs
1-pkg Bean Sprouts (2Cups)
4 Celery Stalks (2 sliced for sauce, 2 cubed for patties)
4 Bok Choy Stalks (2 sliced with all greens for sauce, 2 cubed white part only for patties)
  a 1- 2-inch piece of Ginger (peeled, diced tiny, divided: 1/2 Tablespoon, the rest in the sauce; so basically half)
4 Green Onions chopped (keep the greens separate for sauce)
Peanut Oil for frying
Bok Choy, Celery, and Onions.
Minced Ginger. This photo is magnified.
















Farm Fresh Eggs
Bean sprouts
Directions:
1. Wash all veggies. Dice Celery, Bok Choy, Green Onion and Ginger.
2. In a large bowl, place Bean Sprouts, Celery, Bok choy, Green Onion Whites, and Ginger.
3. Crack eggs into the bowl.


4a. Mix well with large wooden spatula or whisk.

4b. Beat the mixture in the bowl to break the yolks and incorporate all the vegetables with the eggs.
4c. Keep mixing until egg is completely mixed and slightly frothy as in the photo above.
5. Using the wok or a large pan, add oil and heat. Ladle out or measure 1 cup of mix into a hot pan with oil. We use peanut oil for this recipe for the high temperature it has before burning.
6. With a wide cooking spatula or Wok spatula, lift the edges of the patties as they cook.
7. As the edges bubble, keep lifting the edges to keep from sticking to the pan.

8. Now is the time to cut them in half, if you don't want a whole one. This also helps cook the centers to perfection.
I hope this video works. If it doesn't please comment below. I can't see the post in the preview as it does not show links or videos in the preview mode.
Egg Fu Yung; CJD.Sign
 9. The patties are done when the egg is fully cooked and the veggies are cooked, but still a bit crisp. The eggs will be slightly brown as shown above. Set aside the patties, when cooked, on a plate. 
 10. Start the sauce.

 Sauce Ingredients:
Peanut oil for stir-frying

1/2 lb Boiled Shrimp (Chicken, Beef, or Pork)
1/2 lb chopped Mushrooms
Sliced veggies from the above ingredients that were set aside.
1/2 teaspoons Oyster sauce
3 Tablespoons Soy sauce
1 teaspoon Sesame Oil

 Sauce Directions:
 1. in the same wok or fry pan, add peanut oil to stir-fry the meat and vegetables.
2. Heat the oil to high and add the shrimp (or other meat) and quickly stir-fry the meat. Make sure the shrimp are pink and firm to the touch. (Chicken and Pork should not have any pinkness, the beef can be a bit pink, but stir-fry until done)
3. Remove shrimp or meat into a bowl and set aside.
4. Add a bit more oil to the wok or pan. Heat on high to stir-fry the vegetables. 
5. Add the vegetables reserved from the egg patties and the mushrooms.
6. Stir-fry until slightly cooked. 
7. Add the oyster sauce, soy sauce, and sesame oil to the stir-fry veggies.
8. Return the shrimp (meat) to the wok or pan.
9. Mix well in the sauce.
10. Serve over egg foo yung pattie.


Shrimp Egg Fu Yung; CJD.Sign
This is so pretty when plated up. My photo does not do it justice. But it does make the mouth water!!
Do try making something new today! You can substitute the shrimp for chicken, beef, or pork. Cook the raw meat in a small bit of peanut oil and set aside before making the sauce.

Add the chopped Onion Greens on the top of the sauce.
Enjoy!




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