Egg Foo Yung

IMG_0395=egg foo yung.jpg

This lacy golden omelette with a filling of ground pork, shrimp, bean sprouts, and scallions was originally created as a special occasion dish.

The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle’s bowl to get that perfect dome shape.

Basically, scrounging around in my fridge, I actually has green bell pepper, bean sprouts, carrots and onions on hand, along with a bunch of eggs, so during this COVID-19 quarantine, the ingredients on hand made for an easy substitution.

Makes 8 Omelettes

INGREDIENTS:

For the Sauce:

1 cup chicken stock
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 tablespoons cornstarch
2 cloves garlic, thinly sliced
1 1⁄2 inch pieces ginger, peeled and thinly sliced

For the Egg Foo Yung:
1⁄2 pound ground pork
3 tablespoons soy sauce
3 tablespoons cornstarch
1 1⁄2 teaspoons rice wine vinegar
1 teaspoon dry sherry
1 teaspoon plus 1 tbsp. sesame oil
Kosher salt and ground black pepper, to taste
1 teaspoon canola oil, plus more for frying
6 ounces raw shrimp, peeled, deveined, and finely chopped
1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry
1⁄3 cup fresh bean sprouts
1⁄3 cup sliced scallions, plus more for serving
6 eggs, beaten

DIRECTIONS:

To make the sauce: Bring stock, 3 tablespoons soy sauce, the oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, and ginger to a boil in a 1-quart saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

To make the Egg Foo Yung: Mix pork, 2 tablespoon soy sauce, 1 tablespoon cornstarch, the vinegar, 1 teaspoon sherry, 1 teaspoon sesame oil, salt, and pepper in a bowl; set aside for 10 minutes. Heat 1 teaspoon canola oil in an 8-inch nonstick skillet over medium-high heat. Add pork mixture; cook, stirring and breaking up meat, until it is no longer pink, 3-4 minutes. Using a slotted spoon, transfer pork to a bowl; set aside.

Pour canola oil into a 6-quart saucepan to a depth of 2 inches. Heat until a deep-fry thermometer reads 350°F. Combine remaining soy sauce, cornstarch, and sesame oil, plus reserved pork, the shrimp, water chestnuts, bean sprouts, scallions, eggs, salt, and pepper in a bowl. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into oil; cook, flipping once, until omelettes are puffed and brown, 1 1⁄2-2 minutes. Using a slotted spoon, transfer omelettes to paper towels.

Serve drizzled with reserved sauce; garnish with scallions.

COOK’S NOTES:

For a healthier version of this dish, omit the pork and the shrimp.

A variety of vegetables can be used in the recipe, which can include green bell pepper, julienned carrots, shredded cabbage and mushrooms,

Feel free to substitute a vegetable broth for the chicken broth, in making the sauce.

 

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Stir Fried Chicken with Asian Vegetables

IMG_0132 stiry fry chicken with vegetables and ginger and honey
This Asian inspired chicken  stir-fry dish has the taste of  syrupy honey and spicy ginger  paired with savory-sweet oyster sauce and aromatic Chinese five-spice.The addition of snow peas brightens the color of the dish and adds a little snap and makes this a one-skillet meal.  Just note that in preparation, the chicken marinates for 15 minutes before cooking, making it is a good time to prep the snow peas. For a complete meal, serve this dish with steamed rice.
Serves 4
INGREDIENTS:
For the Chicken:
¼ cup oyster sauce
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon honey, plus more to serve
1 teaspoon Chinese five-spice powder
Kosher salt, to taste
Freshly ground black pepper, to taste
1½ pounds boneless, skinless chicken breasts, cut crosswise into thin slices
5 inch piece fresh ginger, peeled and thinly sliced
2 tablespoons grapeseed or other neutral oil
4 ounces snow peas, trimmed
2 ounces baby corn
2 ounces julienned carrots
For Serving:
Steamed Rice
DIRECTIONS:
In a medium bowl, whisk together the oyster sauce, sherry, soy sauce, honey, five-spice and ½ teaspoon pepper. Stir in the chicken and ginger. Let stand at room temperature for 15 minutes.
snow-pea-honey-stir-fried-chicken-step-1
In a 12-inch skillet over medium-high, heat the oil until barely smoking. Using a slotted spoon, add the chicken and ginger to the skillet in an even layer; reserve the marinade. Cook without stirring until lightly browned and the drippings at the edges of the pan are deeply caramelized, about 3 minutes.
Add the snow peas, corn, carrots and reserved marinade, then cook, stirring and scraping up any browned bits, until the peas are crisp-tender and the chicken is opaque throughout, another 3 minutes. Taste and season with salt and pepper.
Serve drizzled with additional honey, if desired.

COOK’S NOTES:
Do not add the chicken to the skillet until the oil begins to smoke. A very hot pan achieves quick browning and liquid reduction without overcooking the lean chicken breast.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Frieda’s Meyer Lemon Lemonade

meyer lemonade

When life gives you lemons, hopefully  they will be Meyer Lemons. This variety of the citrus fruit has a soft, thin golden-yellow rinds and is sweeter, milder and less-acidic than regular lemon with a light herbal notes.

Did you know that a Meyer Lemon actually a hybrid? Believed to be a cross between a lemon and orange, F.N. Meyer first imported this hearty citrus the USA from China in 1908.

I have been so inspired by this delicious fruit, that I plan on planting a few of Meyer Lemon Trees in my backyard this spring.

Even though it is winter, enjoy a healthy dose of Vitamin C, form a nice tall glass of Meyer Lemon Lemonade.


From
Freida’s Specialty Produce, Inc.

Ingredients:
For the Simple Syrup:
2/3 cup granulated white sugar
2/3 cup water
1 cup mint or basil leaves or 1/4 cup fresh ginger slices (optional)

1 cup freshly squeezed Frieda’s Meyer lemon juice
3 to 4 cups cold water
Slices of Frieda’s Meyer lemon or Pink lemon, for garnish

Directions:
Make a simple syrup: In small saucepan, bring sugar and 2/3 cup of water to boil and simmer until sugar is fully dissolved. For herb-infused syrup, add your choice of herb( i.e. mint, basil or even a spice such as ginger) before boiling. Strain herbs from syrup, if used, and allow to cool.

Combine syrup with Meyer lemon juice and cold water in large pitcher and stir until well mixed. Serve over ice with garnish lemons if desired.