Quick! What are your favorite Chinese restaurant dishes? Can you make any of them from scratch? I didn't think so. Well, now you can—and win accolades and glory—without going through a lot of trouble. I'm talking about the much-loved Egg Fu Yong. (Also spelled Egg Fu Young, Egg Foo Yong, or any of many permutations. In Japan, it's known as Kanitama.) You know what I am talking about—savory, light eggs with that indescribable something luscious and that to-die-for light sauce. You won't believe how simple this is to do—even a fledgling cook can make it easily!
It's an Egg. It's an Omelet. It's Egg Fu Yong!
Egg fu yong is basically an omelete, only it doesn't have to be as pretty. My favorite way to eat it is with crab as the meat of choice, but you can use whatever meat or tofu you have on hand. The sauce is a breeze—it's your basic gravy recipe. As with most of the foods I write about, the creation is simple—what's hard is making sure you have the ingredients on hand, like dried shiitake mushrooms (a great staple item that lasts forever), and crab (which isn't easy to have on hand fresh, but you can get good canned crab meat in cans, or better yet, in jars).
Stir-fry and Conquer
Heat one tablespoon vegetable oil in a nonstick skillet (you do NOT need a wok). Stir-fry a couple of stalks of sliced celery and a half a cup of peas until tender in the skillet. You can use other veggies, or course. Traditionally, Egg fu yong calls for bamboo shoots, which are yucky in their most available form—canned. My thought is that it's the crunchy texture that counts, and better to have a fresh alternative veggie (celery) than a canned traditional one (as a matter of fact, that's more or less my philosophy of life). Now, if you are lucky enough to have access to fresh bamboo shoots (Yude-takenoko, in Japanese), then your Egg fu yong will be the most perfect of all—just lightly steam and shred 1 small fresh bamboo shoot.
In a microwave-proof cup or bowl, put a handful of dried shiitake (black) mushrooms in a couple of tablespoons of water. Heat on high for one minute, until the mushrooms are softened.
It's About the Omelet
Add another tablespoon of vegetable oil to the skillet. Stir in six lightly beaten eggs, 1/2 teaspoon salt (I prefer Vege-sal vegetable salt, but it's all good), 1 tablespoon soy sauce, 1/2 cup chicken stock, and one can or jar of crab meat (about 6 ounces), making sure to pick out any cartilage. (Again, you can substitute a cup of cooked meat or cubed tofu for the crab.) Add in the shiitake mushrooms, and cook over medium-low heat as the crab omelet sets (it takes a while for the egg to set because of the extra liquid of the chicken stock, but it's worth it). Roll the pan to one side and gently lift the omelet to encourage the loose egg to flow to the pan so it can get cooked. When there is enough egg cooked to give the omelet a foundation, gently lift half of the omelet and fold it on top of itself.
Don't Stress about How It Looks
Because this is a huge, six-egg omelet, it's not going to be picture-perfect. Do not worry—Egg fu yong is never pristine like a French omelet might be. When the omelet is firm enough (be sure it's not browning on the bottom—if so, turn the heat down), flip it gently. If it tears, that's OK—just make sure it's cooked though without being stiff.
Yummy Egg Fu Yong Sauce
While the omelet is cooking, heat a cup of chicken stock in a small sauce- or gravy-pan. Add 1 teaspoon sugar, and 1 teaspoon soy sauce. In a small bowl, stir a couple of tablespoons of water into 2 teaspoons of corn starch until smooth. Pour this into the chicken stock mixture, stirring constantly to avoid the dreaded "gravy lumping" effect. Keep stirring for a minute until the sauce thickens, and then remove it from heat.
Ready to Rock, Crab-lovers!
Divide the omelet among the hungry guests (serves two or three), preferable served half on and half off steaming hot white rice (we love Jasmine rice). Drizzle the sauce on top and serve immediately with steamed veggies (especially broccoli). You can also pour the sauce over the veggies, and thus not have to season them at all. Voila! A beautiful, simple, and elegant meal, ready in a flash.