Note 2: Cooked, hand peeled shrimp are sold at seafood stores and in the seafood department of some supermarkets. If using shiitake mushrooms, remove and discard the tough stem, and slice the caps. If using oyster mushroom, trim off the tough lower stem before slicing. Note 1: Five or so medium oyster or large shiitake mushrooms should yield the amount needed here. Serve the rest of the sauce, and the hot chili sauce, if using, in bowls alongside the egg foo yung, to spoon on it once plated. Transfer egg foo yung to a serving platter, drizzle with some of the sauce and sprinkle with remaining green onions. Carefully flip each egg foo yung and cook until golden brown on the underside and the egg is cooked, about 60 seconds more. Cook the egg foo yung until light golden brown on the bottom and set around the edges, about 90 seconds to two minutes. Top each egg foo yung with some of the shrimp. When oil is very hot, create four, about five-inch wide egg foo yung by ladling on half cup or so amounts of the egg mixture, leaving a two-inch space between each one. Pour and spread the remaining 1 Tbsp oil on the griddle or in the skillet. Set the egg foo yung sauce over low heat to warm up. Preheat a non-stick, electric griddle to 350 F, or set a large, 12-inch wide non-stick skillet or cast iron griddle over medium heat (see Eric’s options). Mix in the mushroom and peppers, bean sprouts and half of the sliced green onions. Place eggs, water, sesame oil and white pepper in a bowl and beat until well blended. Remove from the heat and cool to room temperature. Mix in the garlic and cook 30 seconds more. When oil is hot, add the mushrooms and bell pepper and cook until tender, about three to four minutes. Remove from the heat, cover and set sauce aside until needed below.Īdd 1 tsp of the oil in a skillet set over medium, medium-high heat. Set over medium-high heat and bring to a simmer. To make sauce, place stock, oyster sauce, ketchup, soy sauce, honey, cornstarch and vinegar in a small pot and whisk to combine.
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