NICOLE PARTON’S FAVORITE RECIPES: Hazel Soon’s Egg Fu Yung

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.

If you like this recipe, you must try this outstanding cook’s Flank Steak with Chinese Preserved Cucumbers!

Hazel Soon’s Egg Fu Yung:

¼ c. (60 mL) peanut or canola oil, divided (see Note)
1 small onion, quartered lengthwise, sliced thinly, with each piece separated
1-to-2 stalks celery, angle-sliced thinly
About 2 c. (500 mL) 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. (22 mL) milk
Dash salt
1 green onion, angle-sliced, as garnish

To Prepare the Egg Fu Yung:

Assemble, measure, and get ingredients ready for Fu Yung and Sauce before starting. Heat empty wok on stove-top at high setting. Add 1 tbsp. oil, heating briefly just to smoking point. Add onions, stir-frying 30 sec.; celery, stir-frying 30 sec. (see Further Note); bean sprouts, stir-frying 30 sec.; and pork or shrimp, stir-frying just until heated through. Remove from wok; set aside.

Also on high stove setting, add remaining 3 tbsp. (45 mL) oil to wok, heating just to smoking point.

Working quickly, beat together eggs, milk and salt in medium bowl; set aside. Add cooked ingredients, blending well. Ladle half egg mixture into hot wok. Flatten in oil to form a patty. When edges of mixture bubble and brown slightly, flip one side of patty over vegetable mixture; flip second side over. Cook 30-to-60 sec., just until mixture firms. Remove with slotted spoon. Set aside.

Note: If using peanut oil, store in a cool place or refrigerate.

Further Note: I used six large, uncooked prawns to serve 2 diners. If using frozen prawns or shrimp, thaw under running cold water before peeling and cooking. Because the prawns were raw, I stir-fried them for 30 sec. immediately after stir-frying the celery. By the time I’d finished stir-frying the sprouts, the prawns were almost ready, completing their cooking with the egg mixture.

To Prepare the Sauce:

1/3 c. (80 mL) chicken broth, chilled or at room temperature
3-to-4 drops soy sauce, for color
3/4 tsp. (3.7 mL) 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).