My friend Hazel Soon is a remarkable woman and a gifted cook. I first met Hazel nearly 40 years ago, when she taught an eager class of students (myself, among them) how to prepare and cook Chinese food - a skill that seemed exotic all those years ago, but is now mainstream. This is one of my favorite recipes from this busy, active woman. It’s quite simple the best Egg Fu Yung I have ever tasted.
Hazel Soon’s Egg Fu Yung:
1 small onion, quartered lengthwise, sliced thinly, with each piece separated
1-to-2 stalks celery, angle-sliced thinly
About 2 c. fresh bean sprouts, rinsed and blotted dry
Chinese barbecued pork, slivered, or fresh, cooked shrimp or prawns (see Further Note)
4 eggs, well beaten
1-½ tbsp. milk
1 green onion, angle-sliced, as garnish
3-to-4 drops soy sauce, for color
3/4 tsp. cornstarch or tapioca starch
Drain excess oil from wok. Wipe wok with paper towel but do not wash. In small bowl, gradually add combined broth and soy to starch, mixing well. Over medium heat, pour mixture into wok, stirring constantly 15-to-20 sec. Immediately pour over Egg Fu Yung. This mixture yields 2 patties (2 servings).
|Angle-slice celery and onion.|
|Thaw prawns under cold, running water.|
|Use fresh sprouts - canned sprouts are greatly inferior.|
|Add cooked, cool vegetables to egg mixture. Combine well.|
|Ladle half egg mixture into sizzling wok.|
|Garnish and serve immediately.|
Tomorrow: Hazel Soon’s Flank Steak with Chinese Preserved Cucumbers.