Name: Egg Foo Young
Yield: 2
Ingredients: Gravy Ingredients; * 2 tblspns oil; * 2 tblspns flour; * 1/2 tspn turmeric; * 1/2 tspn paprika; * 1-2 tblspns minced garlic; * 1-2 tblspns minced shallot; * 3 cups chicken stock; * 2 tblspns oyster sauce; * 2 tspn light soy sauce; * 2 tblspns dark soy sauce; * 1-2 tblspns brown sugar; * 1 tspn mirin; * 1/2 tspn sesame oil; * 1/4 tspn white pepper; * 2-3 tblspns cornstarch (slowly add 1 tblspn at a time until desired gravy thickness); Gravy Instructions; * In deep pot, heat the oil over medium heat. While continuously whisking, make a roux: add flour, turmeric, and paprika. Continue whisking for about 5-10 secs, then garlic/shallot and continue to whisk for about 5-10 secs.; * While still whisking, pour in (1 cup at a time —slowly as this is the key to not having clumps in your gravy) 3 cups of the chicken stock. Bring mixture to simmer. Add oyster sauce, light soy sauce, dark soy sauce, brown sugar, mirin, sesame oil, and white pepper. Taste and add more if desired.; * Combine the cornstarch with the make a slurry. Slowly stir in cornstarch slurry (do not pour all in at once as gravy will clump); * Let gravy cook and thicken (about 20-30 seconds). Add more cornstarch to thicken, if desired. Thickness depends on preference but don’t make it too thick — if you do that’s okay! You can just add more water or chicken stock to loosen the gravy.; Omelette Ingredients; * 5-6 Eggs; * 2-3 cups ground pork (cooked with garlic and white pepper and a pinch of salt); * 1/2 lb cooked shrimp, chopped; * 1/4 cup green onions, diced; * 1/4 cup julienned carrots; * 1-2 tblspns minced garlic (m; * 1 Thai diced chili pepper (optional); * 1 tbspn Oyster sauce