Mama's Egg Fu Yung

Mama's Egg Fu Yung

This recipe is one my Mama, Celia Avery, created at home back in the seventies.  It is delicious and a family favorite.  You can make it with or without the Wasabi Ranch Dressing.  

Mama's Egg Fu Yung

1 cup chopped and cooked shrimp, pork or chicken

1/4 cup chopped fresh mushrooms

1/4 cup chopped scallions

1/4 tsp salt

4 eggs

 

3 tsp soy sauce, divided

1 cup chicken broth
1 Tbls cornstarch mixed well with 1 Tbls water

 
3 Tbls vegetable oil, divided

To make the sauce, combine the chicken broth, 1 tsp soy sauce and cornstarch mixture in a medium saucepan.  Heat on medium high, stirring until sauce thickens.  Keep warm.

Heat 1 Tbls of the vegetable oil in a skillet to medium high.  Add scallions and mushrooms.  Cook for 1 minute.  Push aside and add the shrimp, 2 tsps soy sauce and 1/4 tsp salt.  Cook for 3 minutes, stirring well with the mushrooms and scallions.  Cool.  In a large bowl, beat 4 eggs and add the shrimp and vegetables.  Heat 2 Tbls of oil in the skillet over medium high heat.  Ladle 1/4 cup of the egg mixture and drop into the hot oil.  Fry on one side until golden and turn.  Continue frying until both sides are golden brown.  Place the egg fu yung on a large platter with shallow sides and pour the sauce over all.  Serve immediately.  You can use cooked chicken or pork instead of shrimp.

If desired, combine 1/2 to 2/3 cup of Light Hidden Valley Ranch Dressing with a desired amount of wasabi powder (this can be found at any Oriental Market).  Stir well and serve with the egg fu yung.  Enjoy!