Ingredients
FOR THE SAUCE:
1 cup chicken stock
3 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
2 cloves garlic, thinly sliced
1 ½" piece ginger, peeled and thinly sliced
FOR THE EGG FOO YUNG:
½ lb. ground pork
3 tbsp. soy sauce
3 tbsp. cornstarch
1 ½ tsp. rice wine vinegar
1 tsp. dry sherry
1 tsp. plus 1 tbsp. sesame oil
Kosher salt and ground black pepper
1 tsp. canola oil, plus more for frying
6 oz. raw shrimp, peeled, deveined, and finely chopped
½ cup water chestnuts, finely chopped, drained and squeezed dry
⅓ cup bean sprouts
⅓ cup sliced scallions, plus more for serving
6 eggs, beaten
1. Make the sauce: Bring stock, 3 tbsp. soy sauce, the oyster sauce, 1 tbsp. sherry, 1 tbsp. cornstarch, the garlic, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.
2. Make the Egg Foo Yung: Mix pork, 2 tbsp. soy sauce, 1 tbsp. cornstarch, the vinegar, 1 tsp. sherry, 1 tsp. sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 tsp. canola oil in an 8" nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.
3. Pour canola oil into a 6-quart saucepan to a depth of 2". Heat until a deep-fry thermometer reads 350°. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower ½-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1½-2 minutes. Using a slotted spoon, transfer omelettes to paper towels. Serve drizzled with reserved sauce; garnish with scallions.
2 cloves garlic, thinly sliced
1 ½" piece ginger, peeled and thinly sliced
FOR THE EGG FOO YUNG:
½ lb. ground pork
3 tbsp. soy sauce
3 tbsp. cornstarch
1 ½ tsp. rice wine vinegar
1 tsp. dry sherry
1 tsp. plus 1 tbsp. sesame oil
Kosher salt and ground black pepper
1 tsp. canola oil, plus more for frying
6 oz. raw shrimp, peeled, deveined, and finely chopped
½ cup water chestnuts, finely chopped, drained and squeezed dry
⅓ cup bean sprouts
⅓ cup sliced scallions, plus more for serving
6 eggs, beaten
Instructions
1. Make the sauce: Bring stock, 3 tbsp. soy sauce, the oyster sauce, 1 tbsp. sherry, 1 tbsp. cornstarch, the garlic, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.
2. Make the Egg Foo Yung: Mix pork, 2 tbsp. soy sauce, 1 tbsp. cornstarch, the vinegar, 1 tsp. sherry, 1 tsp. sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 tsp. canola oil in an 8" nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.
3. Pour canola oil into a 6-quart saucepan to a depth of 2". Heat until a deep-fry thermometer reads 350°. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower ½-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1½-2 minutes. Using a slotted spoon, transfer omelettes to paper towels. Serve drizzled with reserved sauce; garnish with scallions.
Nenhum comentário:
Postar um comentário