Egg Foo Young

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Make the gravy:.
2. 2In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.
3. 3Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes.
4. 4Cover the saucepan with a lid and keep it warm on the lowest possible heat.
5. 5Make the egg foo young batter:.
6. 6In a medium bowl, beat together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.
7. 7Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.
8. 8FryFry the egg foo young:.
9. 9Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Get the oil hot over medium-high heat to 180°C / 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
10. 10With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden and crispy on each side, about 2 minutes per side.
11. 11If there are any light spots, use a ladle to gently baste it with hot oil.
12. 12Tip.
13. 13Egg foo young can be a bit tricky to flip.
14. 14The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.
15. 15Remove the omelet and put the it on a paper towel-lined baking sheet. Let it cool for 5 minutes. While that cooks, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.
16. 16ServeServe and enjoy:.
17. 17ServePlate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately while it's hot.