Egg Foo Young

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

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

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

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

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