Egg Foo Young

Steps

1. 1

   Make the gravy: In a small saucepan, combine beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper; bring to a simmer. Whisk together the cornstarch and water in a separate bowl until dissolved; whisk into the saucepan and simmer until thickened, about 2–3 minutes. Cover and keep warm on the lowest heat.

2. 2

   Make the egg foo young batter: In a medium bowl, whisk the cornstarch and water until dissolved. Add the eggs, salt, and sugar; whisk until smooth with no egg white clumps. Stir in the green onions, mung bean sprouts, and shrimp until evenly coated.

3. 3

   Fry the omelets: In a large wok, heat the vegetable oil to about 350°F 177 °C · 350 °F · Gas 4 · Medium heat (175°C 175 °C · 347 °F · Gas 4 · Medium heat). Add roughly 1/4 of the batter and fry until the omelet immediately bubbles and puffs, about 2 minutes per side. If there are light spots, baste with hot oil.

4. 4

   Remove the omelet and drain on a paper towel–lined baking sheet. Repeat with the remaining batter to yield 4 omelets; add more oil to the pan between batches if needed.

5. 5

   Serve: Plate each omelet over a bed of rice and spoon the warm gravy over the top; serve immediately. Tip: use two utensils to gently coax and flip the omelet if needed for even browning.