Fúróng Dàn
Authentic Cantonese 'Egg Fu Young'
Submitted By: Taz
Ingredients:
6 Eggs (Dàn)
4 oz Chinese Barbeque Pork (Char Siu) - sliced thin
2 Fresh Black Mushrooms [AKA Shiitake] (Xiānggū)
2 Green Onions (Cōng Bào) - [green parts only] halved and cut into ¼ inch pieces
1 Small Shallot (Cōng) - diced [apx 2 Tbs)
¼ Cup Bean Sprouts (Lǜ Dòuyá) - rough chopped
¼ Cup Bamboo Shoot (Zhúsǔn) - julienned
1 Tbs Light Soy Sauce (Shēng Chōu)
1 tsp Kosher Salt (Yán)
¼ tsp Toasted Sesame Oil (Zhīmayóu)
¼ tsp Cornstarch (Yùmǐ Diànfěn)
¼ Cup Vegetable Oil (Shíyòngyóu)
OPTIONAL Sauce:*
½ Cup Low Sodium Chicken Stock (Jītāng)
1 Tbs Light Soy Sauce (Shēng Chōu)
1 Tbs Shao Xing Rice Wine
¼ tsp Toasted Sesame Oil (Zhīmayóu)
1 tsp Cornstarch (Yùmǐ Diànfěn)
⅛ tsp Ground White Pepper (Bái Hújiāo)
Preparation:
- Crack your eggs into a large bowl and whisk until 'foamy'
- Add all of the remaining ingredients (minus vegetable oil) to the eggs and whisk until well incorporated
- Heat the vegetable oil in a wok over high heat (make sure you 'swirl' the oil at least ¾ of the way up the sides) until just smoking
- Reduce heat to medium and immediately add the egg mixture to the hot oil
- Allow to cook undisturbed (other than maybe 'swirling' the liquid in the center to the outside) until golden brown (apx 3 minutes) - Flip and continue to cook undisturbed until golden brown (apx 2 minutes)
- Transfer to a cutting board and cut into wedges - Serve hot with or without sauce
- Whisk the cornstarch with 4 tsp of water until a smooth slurry - set aside until needed
- Bring the chicken stock to a boil over medium-high heat - Once a boil has been achieved, stir in the remaining ingredients until thoroughly combined
- Add the cornstarch slurry and continue to cook (stirring constantly) until thickened
- Remove from heat and pour over 'egg foo young'
*
The 'brown gravy' served with 'egg foo young' is an American-Chinese invention. In China and
throughout Southeast Asia, Fúróng Dàn is served without the sauce - maybe a drizzle of light soy
sauce, but basically 'plain'. I have included the recipe if you want to serve it 'restaurant style'
