Egg Fu Yung

style : Chinese

Ingredients:

1/2 cup Cooked and chopped meat

(chicken, pork or shrimp)

1/2 cup bamboo shoots, chopped

1/2 cup onions, chopped

2 forest mushrooms

(soaked, drained, and chopped)

1 stalk celery, chopped

1 cup bean sprouts

3 large eggs

1 tsp. salt

1/4 cup oil for frying

chopped green onions for garnish

 

Gravy:

1 1/4 cup cold stock or chicken broth

2 tbsp. cornstarch

1 tbsp. Aji Mirin

1 tbsp. soy sauce

 

(Bring gravy to a full boil, stirring constantly, just before serving)

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Preparation:

Makes 6 to 8 Patties

Beat eggs with the salt and mix in chopped ingredients and bean sprouts. Heat 1/2 of oil in skillet to 375°F. Ladle mixture into pan to form small patties. Fry about 2 minutes, turn over and fry 3 more minutes. Adjust temperature as needed. Serve with hot gravy and garnish with green onions.

  

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