5 lg Eggs; slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
- (or more if needed)
3 Shallots; trimmed
- cut lengthwise,
- into thin slices
2 Garlic cloves; finely minced
2 oz Fresh snow peas
- cut diagonally
- into thin slices
1 c Bean sprouts; tails removed,
- blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork; diced
1 tb Chopped Coriander leaves
-=OR=- Green onions
---------------------EGG FU YUNG SAUCE---------------------
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 ts Cornstarch; mixed with
1 tb Water
3 dr Asian sesame oil
IN A MEDIUM BOWL, lightly beat eggs with salt. Over
medium-high heat, preheat wok until hot. Add 2 table-
spoons of oil; tilt wok to coat sides. When hot, add
shallots and garlic, stir-fry for 30 seconds. Increase
to high heat, add snow peas, seconds later, bean
sprouts; quickly stir-fry for almost 1 minute or until
vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to
heat through. Remove from the heat. Add coriander to
beaten eggs; mix together. Reheat wok over medium-high
heat until hot. Add remaining 2 tablespoons oil and
when hot, pour in 1/3 cup of egg mixture. Fry until
bottom is golden brown and the edges are crisp (about
1 minute). Turn patty over and brown other side (about
45 seconds to a minute). Remove and keep warm. Fry
remaining egg mixture in same manner, adding more oil
if needed. Arrange omelets on a serving platter.
Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh
coriander leaves. After frying omelets, pour off all
the oil. Set wok over high heat, add chicken stock,
oyster sauce, sugar and white pepper; bring to a boil.
Stir in cornstarch mixture until sauce thickens (about
30 seconds). Add sesame oil. Makes about 1 cup.
