Egg Fu Yung

Recipe Ingredients

		Sauce
1 cup	237ml	Chicken broth
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Water
2 teaspoons	10ml	Sesame oil
1		Cayenne
		Egg Fu Yung
1 cup	62g / 2.2oz	Shredded cooked chicken or pork
1/2 cup	80g / 2.8oz	Bean sprouts
1/2 cup	55g / 1.9oz	Finely-sliced celery
1/2 cup	31g / 1.1oz	Finely-sliced yellow onions
1/2 cup	118ml	Finely-sliced mushrooms
1/2 cup	31g / 1.1oz	Finely-chopped green onions
1 teaspoon	5ml	Emeril's Essence - see * Note
1/4 teaspoon	1.3ml	Salt
1		Cayenne
6		Eggs - beaten (large)
6 tablespoons	90ml	Vegetable oil - for frying

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

To make the sauce, in a medium saucepan, combine the chicken broth and soy sauce and bring to a boil. Reduce the heat to a simmer. In a small bowl combine the cornstarch and water and stir until dissolved. Slowly add to the hot broth, stirring constantly until the sauce thickens. Add the oil and cayenne and remove from the heat. Cover to keep warm.

For the Egg Fu Yung: In a large bowl, combine all the ingredients except the oil. Stir well to combine.

In a wok or large skillet, heat 6 tablespoons of the oil over medium-high heat. Add the meat/vegetable/egg mixture and stir-fry for 4 minutes, so that the eggs set and it lightly browns. Remove from the heat and serve immediately with the warm sauce.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E21) - from the TV FOOD - NETWORK

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