Foo Yung
Ingredients
- 6 each eggs, beaten well
- 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
- 2 cup fresh bean sprouts (or 1 can)
- 2 each scallions, chopped, including the green ends
- 1 each onion, shredded
- 1 tsp sugar
- 1/8 tsp ground pepper
- 1 tsp MSG (optional)
- 2 tbsp soy sauce
- 0.5 cup chicken stock or water
Instructions
- 1
Vegetable oil for frying Make gravy if desired (recipe follows).
- 2
Preheat oven to 200F.
- 3
Line a platter with several thicknesses of paper towel.
- 4
Mix all ingredients except the vegetable oil together in a mixing bowl.
- 5
Heat a frying pan hot and dry.
- 6
Put in vegetable oil to a depth of about 1/2 inch.
- 7
Keep oil at this level by adding more, as some is absorbed in cooking.
- 8
Bring oil temperature to medium.
- 9
Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
- 10
With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan.
- 11
When the first omelet has stiffened, gently move it over to make room for the next.
- 12
The number of omelets you can make at once depends on the size of your frying pan.
- 13
When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side.
- 14
When done, transfer from frying pan onto paper-lined platter.
- 15
Keep warm in oven until all the omelets can be served together.
- 16
Serve with or without gravy.
- 17
Gravy: 1 1/2 cups chicken stock 1 tablespoon cornstarch 2 tablespoons soy sauce 1 teaspoon MSG (optional) 1/8 teaspoon ground pepper Pinch of salt Mix all the ingredients together in a saucepan.
- 18
Bring to a boil slowly with frequent stirring.
- 19
When gravy has thickened, turn heat to very low to keep it warm until ready to use.