Friday, 2 May 2014

Egg Fu Yung

I have to say, I never order egg fu yung in a restaurant. If I'm in a Chinese (Canadian) restaurant, I'm always convinced there are much more interesting things to order. As a home-made dish though, this was good - really good! I'm going to make it a regular item in the rotation.

If, perchance, you don't wish to make the sauce, add a bit of salt to your eggs. Otherwise, - don't! Rice is the obvious thing to serve with this, but I thought it was a substantial enough meal without any. Of course, the two of us ate it all. I used 5 eggs for the two of us; to have it serve 4, add the extra egg and serve it with rice.

I had tofu to use up, but if you prefer it you could use a skinless, boneless chicken breast or thighs, likewise cut into smallish cubes and cooked ahead of the other ingredients. 

2 to 4 servings
45 minutes prep time

Egg Fu Yung

Make the Sauce:
1 teaspoon arrowroot or cornstarch
1/3 cup water
2 tablespoons apple cider or rice vinegar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil

Mix the arrowroot and water in a small bowl until well dissolved, then add the remaining ingredients, stirring after each addition. Set aside until needed.

Make the Egg Fu Yung:
200-225 grams (scant 1/2 pound) firm tofu
125 grams (1/4 pound) button mushrooms
3 cups mung bean sprouts
3 to 4 green onions
1 to 2 cloves of garlic
OPTIONAL: 1/4 red or orange pepper,
1 stalk celery
OR 1 medium carrot
2 to 3 tablespoons mild vegetable oil
5 to 6 large eggs
freshly ground black pepper to taste

Cut the tofu into 1/2" to 3/4" cubes. Clean and quarter the mushrooms. Rinse and pick over the bean sprouts. Rinse, trim, and finely chop the green onions. Peel and mince the garlic. Optionally, chop up a quarter of a pepper, or clean and slice a stalk of celery, or peel and grate or julienne a medium carrot. Don't use all of these; one will be sufficient.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the tofu cubes, and cook them, turning occasionally, until they are lightly golden brown; this will take about 10 minutes. Remove the tofu from the pan and set aside.

Heat the pan on high now, and add the carrots, if using, along with a tablespoon of water, and cook, stirring around,  until the water is evaporated. Add the mushrooms, along with the celery or pepper is using, and continue cooking and stirring until the mushrooms are softened and slightly browned. Add the bean sprouts, and stir them in; continue cooking until they are just shiny and slightly wilted; about 1 minute. Next add the green onions, cooking again for just a minute or so. Finally, in goes the garlic and again, just mixed in and cooked for about a minute. Finally, add the tofu back into the pan and reduce the heat to medium. Add a little more oil to the pan if you think the eggs will stick if added at this point.

Whisk the eggs together in a small bowl, and add about a tablespoon of water to them. Pour them evenly over the pan of vegetables, season with a little pepper, and cover the pan with a lid. Cook for about 5 minutes more, until the eggs are set. For the last minute of cooking, turn the egg fu yung over if you can - ideally all of it at once, but just by the egg-lifterful if that's what you can do (raises hand.)

While the eggs are cooking, heat a very small skillet or pan with the sauce ingredients in it, until they come to a boil. Simmer until thickened and clear; just 1 or 2 minutes.

Serve the egg fu yung with rice, if you like, and with the sauce ladled over the top of it.

Last year at this time I made Potato & Sorrel Salad.

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