Egg Foo Yong / Fu Yung Hai. Stir in cornstarch and add shrimp, soy sauce and salt. Remove from heat and transfer to a bowl. Return the pan to the heat, and add the beaten eggs.
First start making the Foo Young Hai Sauce. Boil till the chicken is done. Add diluted cornstarch to make the sauce thick. You can have Egg Foo Yong / Fu Yung Hai using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Egg Foo Yong / Fu Yung Hai
Egg foo young has similarities to dishes from other schools of cooking as well, including French cuisine. It is often compared to an omelet from France, with a slightly different preparation. Other countries have their own varieties of egg pancake, including the Vietnamese trung chien tom which is made with eggs, scallions, and shrimp. Add soy sauce and sherry or apple juice.
Egg Foo Yong / Fu Yung Hai step by step
Remove from the heat; set aside. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy. Add the whites to the yolks and stir to combine.