Shrimp Egg Foo Young with Gravy
Egg foo young/yung/yong, regardless of spelling, is one of Zach’s favorite Chinese dishes. It is incontrovertibly light, filling, and satisfying at once. The one trade off, for enjoying the luxury of this being fairly healthy and nutrient rich, is that it requires lots of attention to make. For much of the cooking time, you will be glued to the range, but the tastes are tremendously tantalizing, enough to make you think twice the next time you consider going out for Chinese.
1/2 lb. of peeled and deveined shrimp
2 cups of low-sodium chicken broth
10 brown mushrooms
1 cup of mung bean sprouts
1 cup of shredded green cabbage
1 medium carrot
half of one white onion
1/2 cup to 1 cup of peanut oil (for frying)
1/2 cup of chopped green onion
3 tbs. of oyster sauce
3 tbs. of soy sauce, divided in 1 tbs. and 2 tbs.
2 tbs. of cornstarch
2 tbs. of minced garlic, divided in 1 tbs. and 1 tbs.
2 tbs. of rice wine vinegar
1 tsp. of ground ginger
Preheat oven to 200 degrees F, and line a sheet pan with cloth or paper towels. Slice the mushrooms to about 1/4″ thick, cut the carrot into matchsticks, and chop up the onion in quarter-size pieces. Crack the eggs into a large mixing bowl.
Heat a wok or large saute pan over medium heat. Add 2 tbs. of oil, wait 1 minute, then add the chopped onion and cook for 2 minutes, stirring constantly. Add the mushrooms and cook for another 2 minutes, still stirring constantly.
Add the mung bean sprouts, 1 tbs. of soy sauce, and 1 tbs. of garlic, and cook for another 2 minutes, stirring constantly even still. Add the cabbage and carrot, and stirring constantly, cook another 2 minutes. Transfer the vegetables to a large plate or sheet pan to let cool.
Wipe the wok or saute pan (no need to deep clean). Return it to the stove, and heat over high heat. Add 1 tbs. of oil, wait 30 seconds, then add the shrimp. Cook for 3-4 minutes, stirring constantly, until they have turned pink. Set aside on the same plate or sheet pan as the vegetables.
Wipe the wok or saute pan again. Return to the stove, and heat over medium heat. Add 1/2 cup of oil, and it heats, add the rice wine vinegar to the eggs in the mixing bowl and whisk briskly until combined. Mix in the vegetables and shrimp. Once the oil is heated and the eggs, veggies, and shrimp are mixed, add 2 ladle-fulls to the wok or saute pan to make 1 omelet. Cook on each side for 3-4 minutes until golden brown (no more stirring constantly). Let rest on the towel-lined sheet pan in the oven to keep warm as you cook the other omelets. If the oil decreases through the cooking process, add more when necessary.
Once all the omelets are cooked and waiting in the oven, drain the oil from the wok or saute pan, save 1 tsp. Heat on medium-high heat, then add the remaining garlic and let cook only 20-30 seconds before adding the chicken broth, oyster sauce, the remaining 2 tbs. of soy sauce, and ginger. Put the cornstarch in a small bowl or mug and add just a little water, no more than a few tbs., to make a slurry before adding it to the wok or saute pan. Let simmer for about 2 minutes so that the gravy slightly thickens, stirring occasionally.
To plate, spoon some gravy over each omelet before sprinkling a few chopped green onions.