How to Make the Original Egg Foo Yong
- 1). Prepare these ingredients for the Original Egg Foo Yong recipe:
(For the Dipping Sauce)
* 2 tablespoons light soy sauce
* 1 tablespoon rice wine (or dry sherry)
* 1 tablespoon cornstarch
* 1 clove minced garlic
(For the Egg Foo Yong)
* 8 beaten eggs
* 1 minced medium onion
* 2 stalks thinly sliced green onions
* 3 tablespoons vegetable oil
* 1-1/4 tablespoon cornstarch
* 1 tablespoon soy sauce
* 1/2 teaspoon salt
* 1/2 teaspoon white pepper - 2). Mix in a bowl the cornstarch and beaten eggs. Set aside.
- 3). 1 tablespoon oil in a pan and stir fry green onion and onion for 40 seconds on high heat, or when tender. Remove vegetables from heat.
- 4). Using the same pan, add the remaining oil. Turn heat to medium and pour 2/3 of the beaten eggs when the oil is hot. Return the Step 2 ingredients to the pan; sprinkle them on the cooking eggs. Cook for a few seconds until eggs are almost set.
- 5). Pour the reserved beaten eggs on the "almost set" egg foo yong. Cook until golden brown. Transfer to platter.
- 6). Make the dipping sauce. Combine sauce ingredients in saucepan on high heat. Bring it to a boil and the simmer until thickened. Spoon sauce on to dipping saucer.
- 7). Cut egg foo yong into large serving pieces. Enjoy the original egg foo yong with dipping sauce while hot. Serves 4 persons.
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