From Jerry’s notes:
“I needed to eat lunch a while back, and the only nearby store was a clean but in no other way impressive chop-suey joint. (Why should I implicitly knock them? They’re what my family and those of my friends thought were great, and sophisticated too, way way back in those Neolithic days of my youth.)
But looking at the menu spread out above the counter a la McDonald’s, there was nothing that interested me. Then I noticed, and ordered, their egg fu yung, took it home and ate every bite. And here’s my lesson to you:
You much can’t go so wrong ordering the dish, if the place is clean and has fresh ingredients. I’ll take them any day over big-chain burger, pizza, and chicken joints.
Egg Fu Yung is one of our Sunday Dim Sum items, and I’m pleased with it.
- 20 eggs (beaten)
- ¾ cup chicken (cooked, shredded)
- ⅔ cup shrimps (cooked, chopped)
- ⅓ cup black mushrooms (shredded)
- 1 cup bamboo (fine dice)
- ¾ cup scallions (fine dice)
- 1 cup lo mein noodles (chopped)
- 1 Tablespoon fish sauce
- 1 Tablespoon shrimp paste
- 1 Tablespoon garlic
- 1 Tablespoon ginger
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon black pepper
Egg Fu Young Sauce
- chicken stock
- black pepper (to taste)
- 2 teaspoons ginger
- ½ teaspoon fish sauce
- ½ teaspoon ginger
- 3 Tablespoon sherry
- One presumes the main ingredients are cooked together concurrently.
- For the sauce, cook together and thicken with cornstarch.