The Egg Foo Young My Dad's Made 100,000 Times

Ingredients

• 4 oz shrimp
• 4 egg
• 5 oz bean sprouts
• 2 oz red onion
• 2 stalks green onion
• 2 tbsp oil
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.5 tsp sugar
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 0.25 tsp white pepper
• 4 oz water
• 2 tsp cornstarch
• 1 tbsp water
• 1 dash sesame oil
• 1 tbsp cornstarch
• 1 tbsp water
• 2 cup boiling water

Instructions

1. 1

   Prepare shrimp: Peel the shrimp. Start by pulling off the third segment from the tail. Then, it'll be easy to pull off the back and the tail completely. To peel the rest, hook your finger under the segment next to what you just removed, and pull the shell away. It should come off quite cleanly!

2. 2

   Prepare veggies: Cut the onion into slices, and then cut the onion slices in half so that the strips are not overly long.

3. 3

   Prepare eggs: Crack the eggs into a bowl, and season with salt, white pepper, and sugar. Don't beat the eggs yet; save that for right before they're ready to go into the wok.

4. 4

   Create sauce & slurry: In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, water, and cornstarch. Stir well to dissolve clumps now to avoid texture problems later.

5. 5

   Blanch ingredients: Turn the heat on to high, and add boiling or hot water to the pot. Once it comes to a boil, add the shrimp and boil for a quick 15-20 seconds. This is enough to cook them about 90% through. Remove the shrimp and set them aside.

6. 6

   Heat wok & prep egg mixture: Heat the wok on high. While it heats up, beat the seasoned eggs. Add the cornstarch slurry and whip it into the eggs. Add oil into the wok and give it a quick swirl to coat. Don't skimp on the oil! In fact, feel free to add a bit more if you think it'll help.

7. 7

   Pan-fry omelette: Once the egg mixture is ready, pour it straight into the wok. You can gently move the ingredients around so it’s evenly spread out on top, but be careful not to move it too much, as we want the bottom to fry into a beautiful layer of golden brown crust. Letting the bottom fry peacefully, undisturbed, is the best way to prevent stickage.

8. 8

   Cook sauce: Pour the sauce into the still-hot wok. Then, turn the heat on to low and continuously stir to avoid lumps. Our family prefers a thinner gravy, so we add water. You can add however much water you like according to your own preferences.