Egg Foo Yung with Brown Sauce
The savory flavor of brown sauce goes nicely with the cooked ham and vegetables, but you can also serve the egg foo yung alone or with standard condiments such as ketchup.
INGREDIENTS | SERVES 4 to 6
- ½ portion Oyster-Flavored Brown Sauce
- 3 tablespoons vegetable or peanut oil, divided
- ¼ cup chopped onion or shallot
- ½ green bell pepper, seeded and cut into cubes
- ½ red bell pepper, seeded and cut into cubes
- 2 teaspoons Chinese rice wine or dry sherry
- ½ cup mung bean sprouts
- ¼ teaspoon salt
- 6 eggs
- ⅛ teaspoon black pepper, or to taste
- ½ cup cooked ham, diced
Warm the Oyster-Flavored Brown Sauce on low heat while making the egg foo yung.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 1 tablespoon oil. When the oil is hot, add the onion or shallot. Stir-fry briefly until it begins to soften, then add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Splash the peppers with the rice wine while stir-frying.
Add the mung bean sprouts and stir-fry briefly, sprinkling the sprouts with the salt. Remove the vegetables and drain in a colander or on paper towels.
In a large bowl, lightly beat the eggs with the black pepper. Stir in the stir-fried vegetables and the ham.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add ½ cup of the egg mixture. Cook until the bottom is cooked, tilting the pan or lifting the egg mixture with a spatula so that runny uncooked portions flow underneath. When the bottom is cooked, turn over and cook the other side. Continue with the remainder of the egg, adding more oil while cooking if needed.
Deep-Frying Egg Foo Yung
Instead of pan-frying, you can deep-fry the egg foo yung. To deep-fry the egg foo yung, heat 2 cups of oil to 375°F. When the oil is hot, carefully add ½ cup of the egg mixture into the pan. Deep-fry for about 2 minutes, until the bottom is browned, then carefully ladle some oil over the top of the omelet so that it is cooked as well. Remove with a slotted spoon. Drain on paper towels before serving.
