Friday, March 21, 2008

Shrimp Egg Fu Yung

With my home grown bean sprouts, I've decided to make the classic Chinese-American dish Egg Fu Yung.

Egg Fu Yung is essentially an omelet with lots of vegetables and a meat. I would typically use ham, but I wanted to try something different today so I picked shrimp.

Any type of vegetables will work, but bean sprouts, onion, celery are the primary veggies. You can cut the veggies anyway you like, chopped, sliced, diced, minced...etc.

The fixins:

1/2 Zucchini, chopped
1/3 carrot, chopped
1/2 onion, chopped
1 stalk celery, chopped
1/3 cup bell pepper, chopped
3 big mushrooms, rough chop
1 to 1.5 cups beans sprouts
1/2 teaspoon salt
1/4 to 1/2 teaspoon garlic powder
1 teaspoon soy sauce
1/4 teaspoon sesame oil
4 eggs, beaten

15 shrimp (31/35), deveined and split and cut into thirds
1/2 teaspoon soy sauce
dash of white pepper
pinch of salt

1. Shrimp marinaded with a little soy sauce (about 1/2 teaspoon, a dash of white pepper and a pinch of salt)

The vegetables

2. I like precooking the ingredients so the omelet part is mainly cooking the egg. First I partially cooked the shrimp, about 3 to 5 minutes. Afterwards the shrimp was taken out and the vegetables and the rest of the seasonings were added. I was mainly sweating the vegetables and steam with a little chicken broth, about 5 minutes. Another reason for cooking the vegetables is to get rid of the "raw" flavor from the bean sprouts.

The vegetables were taken out of the saute pan, mixed in a bowl and allowed to cool. At this point, I could have made another American classic, Chop Suey, by just making a sauce, but my goal was Egg Fu Yung.

When the mixture cooled sufficiently, I added the beaten eggs to the vegetable mixture.
I used a measuring cup, 1/3 C, to pour the mixture into a frying pan. I, also, could have just made one big omelet but my preference is for smaller individual Egg Fu Yung.

Cooking at Medium to Medium-High

About 3 to 5 minutes, flipped the patties.

Finally when they were all done. I topped with an Egg Fu Yung sauce.

Egg Fu Yung Sauce (Ref: Sunset Oriental Cookbook, 1994)
1 cup of chicken broth
2 tsp sugar
2 tsp vinegar (I used apple cider vinegar)
1 Tbl corn starch
1 Tbl soy sauce
2 Tbl water

Bring the chicken broth to boil. Dissolve the other ingredients in a small bowl.
When the broth boils, stir in the rest of the ingredients. The mixture should be fully thick when the sauce comes to a boil

The Final Dish:
Egg Fu Yung with Sauce

Overall, the vegetables were still had a slight crunch and the taste was good. The bean sprouts turned out nice.

There was about 3 cups of the vegetable shrimp mixture. I could have used 3 eggs instead of 4 so the patties aren't as eggy. Also, the vinegar seemed pretty strong in the sauce so I will probably use 1 teaspoon instead of 2 the next time around.

I forgot to add/buy green onions. Green onions would have added a little extra flavor.

No comments: