Egg Foo Young

Instructions

1. 1

   Make the gravy: In a small saucepan, combine beef stock, soy sauce, Shaoxing wine, oyster sauce, and pepper over medium heat. Whisk and bring to a simmer.

2. 2

   Whisk 1 tablespoon cornstarch with 1 tablespoon water, then add to the gravy. Whisk until thickened (2-3 minutes), then cover and keep warm on low heat.

3. 3

   Make the batter: In a medium bowl, whisk 1 tablespoon cornstarch with 1 tablespoon water until dissolved. Add eggs, salt, and sugar, whisking until smooth.

4. 4

   Stir in the sliced spring onion, bean sprouts, and shrimp until evenly coated.

5. 5

   Heat vegetable oil in a large wok to 350°F (175°C).

6. 6

   Ladle 1/4 of the batter into the hot oil. Fry until golden brown and puffy, about 2 minutes per side. Use a spoon to baste with hot oil if needed.

7. 7

   Remove the omelet to a paper towel-lined tray and repeat with remaining batter to make 4 omelets total.

8. 8

   Serve the egg foo young over jasmine rice and top with the warm gravy.