Post by avatrx on Apr 26, 2009 10:59:00 GMT -6
A friend of mine delivers product to Chinese restaurants for a living. He reports that the restaurants all use OYSTER sauce in just about everything. I've started using it and it does seem to make everything taste better. I use the all natural kind and the oyster ingredient is among the first listed. Not oyster flavor, but oyster extract. Nothing with MSG.
My personal preference for rice is Basmati. It holds together, maintains its shape and when cold makes great fried rice because it doesn't mush up.
Here is my recipe for Shrimp Egg fu young. I usually double most of these ingredients or at least make 1/2 again as much. Too few eggs and it won't hold together. Too many and it will be soupy. You have to play with your egg amounts since they all run different sizes. start with less - you can always add more.
4-5 eggs beaten. set aside.
2 - 2-1/2 cups fresh bean sprouts - chopped
1 small white onion - diced fine
1/4 c green onion tops chopped fine
1/2 c chopped fresh mushrooms
1 large garlic clove - pressed thru garlic press
2 T corn starch or flour
1 - 2 T. Oyster Sauce
1 T. soy sauce
2 or more large fresh shrimp - chopped or use small cooked salad shrimp but add in at the end just to warm them.
Saute (in vegetable or other light oil) over med high heat - the bean sprouts, onion, garlic, mushrooms til almost tender. sprinkle the flour over the top and add the oyster sauce and a smidge of soy sauce.
Add chopped shrimp and cook til pink (not very long).
- optional
chopped water chestnuts
sliced bamboo shoots
cooked chicken or turkey
Cook til JUST tender but not mushy.
Set aside to cool. (I always seem to make mine the day before but don't add the eggs til your ready to cook it.)
When cool - add to eggs. Fry in med hot oil til browned - Constantly scraping up eggs into the middle - flip - cook other side.
Sauce: (I always double this recipe)
1 C. chicken broth
2 T. Soy Sauce
1 T. Rice Wine
1-1-1/2 T cornstarch dissolved in water
1 tsp sesame oil (if doubling recipe - don't quite double this amount)
1 T oyster sauce
After I cooked the egg foo young, I just mixed all of the sauce ingredients in THAT pan and cooked/stirred over med heat til thickened.
Pour over patties.
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Alternate sauce but not tried:
1 C chicken broth
1 T. Oyster sauce
1 tsp Dry Sherry
2 T. Flour
1/4 tsp salt
1/4 tsp white pepper
2 T Vegetable or light oil
Mix oil and flour in preheated skillet to make a roux. Add in broth and other ingredients and cook until thickened.
My personal preference for rice is Basmati. It holds together, maintains its shape and when cold makes great fried rice because it doesn't mush up.
Here is my recipe for Shrimp Egg fu young. I usually double most of these ingredients or at least make 1/2 again as much. Too few eggs and it won't hold together. Too many and it will be soupy. You have to play with your egg amounts since they all run different sizes. start with less - you can always add more.
4-5 eggs beaten. set aside.
2 - 2-1/2 cups fresh bean sprouts - chopped
1 small white onion - diced fine
1/4 c green onion tops chopped fine
1/2 c chopped fresh mushrooms
1 large garlic clove - pressed thru garlic press
2 T corn starch or flour
1 - 2 T. Oyster Sauce
1 T. soy sauce
2 or more large fresh shrimp - chopped or use small cooked salad shrimp but add in at the end just to warm them.
Saute (in vegetable or other light oil) over med high heat - the bean sprouts, onion, garlic, mushrooms til almost tender. sprinkle the flour over the top and add the oyster sauce and a smidge of soy sauce.
Add chopped shrimp and cook til pink (not very long).
- optional
chopped water chestnuts
sliced bamboo shoots
cooked chicken or turkey
Cook til JUST tender but not mushy.
Set aside to cool. (I always seem to make mine the day before but don't add the eggs til your ready to cook it.)
When cool - add to eggs. Fry in med hot oil til browned - Constantly scraping up eggs into the middle - flip - cook other side.
Sauce: (I always double this recipe)
1 C. chicken broth
2 T. Soy Sauce
1 T. Rice Wine
1-1-1/2 T cornstarch dissolved in water
1 tsp sesame oil (if doubling recipe - don't quite double this amount)
1 T oyster sauce
After I cooked the egg foo young, I just mixed all of the sauce ingredients in THAT pan and cooked/stirred over med heat til thickened.
Pour over patties.
---------------------------------------------------------------------------------------------------
Alternate sauce but not tried:
1 C chicken broth
1 T. Oyster sauce
1 tsp Dry Sherry
2 T. Flour
1/4 tsp salt
1/4 tsp white pepper
2 T Vegetable or light oil
Mix oil and flour in preheated skillet to make a roux. Add in broth and other ingredients and cook until thickened.