Egg Foo Yung

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             FOOD FUNNY
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Here's a good one from Rosemary Zwick:

During my stay at an expensive hotel in New York City, I woke up in the
middle of the night with an upset stomach. I called room service and
ordered some soda crackers. When I looked at the charge slip, I was
furious. I called room service and raged, "Hey, I know I'm in a luxury
hotel, but $11.50 for six crackers borders on the ridiculous!"

"The crackers are complimentary," the voice at the other end coolly
explained. "I believe, sir, you are complaining about your room number."

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             TODAY'S RECIPE
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Our week of egg dishes continues with this contribution made by Chinese
immigrants to our country. Several people have already pointed out that
this is not actually a Chinese dish, but was actually created right here
in the good-ol' USofA by Chinese immigrants. True, you won't find this
dish served anywhere in or near China, but it is an American classic.

Egg Foo Yung

For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16 in (2 mm) wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut lengthwise into
1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by 1/16 inch (5 cm x 2 mm) strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil for frying

For the sauce:
2 Tbs (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) tomato ketchup
2 Tbs (30 ml) cornstarch (cornflour), dissolved in
2 Tbs (30 ml) water

Beginning with the sauce, heat the oil in a heavy skillet over moderate
heat and cook the mushrooms until they are soft and slightly colored.
Add the chicken stock, soy sauce, and ketchup and bring to a boil over
high heat. Stir the cornstarch and water mixture to recombine it, then
stir it into the boiling sauce. Lower the heat and simmer for 2 to 3
minutes, or until it is no longer milky. Partially cover the pan and
keep the sauce warm over the lowest possible heat.
  
Combine the bean sprouts (drained and patted dry if using canned), the
onion, celery, and ham in a large mixing bowl. In another bowl beat the
eggs lightly and stir in the salt and pepper. Heat the vegetable oil in
a large skillet over high heat. Stir the bean sprout mixture into the
beaten eggs and, using about 1/4 cup (60 ml) of the batter per pancake,
cook three or four pancakes at a time over high heat. Turn the pancakes
after 30 seconds and fry an additional 30 seconds, until they are puffy
and golden brown. Serve immediately, accompanied by the hot mushroom
sauce in a bowl or sauce boat.
Makes 12 pancakes, to serve 4 to 6.
Received on Tue Dec 2 07:30:27 2008