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Saturday, April 26, 2008

Egg Fu (not so) Young

Seasonal Recipe of the Week
Egg Fu Yung, does anyone still make that? And more importantly, does anyone still eat that? Hey, I had it last week at Bamboo and I loved it, but it got me to thinking, thinking about tarting it up a bit, if you know what I mean. After all, it is basically just an Asian flavored omelet so why not take it up a notch, if I might borrow the over-used and tired lingo of The Food Network. Bam! add some lobster Bam! add some duck and you have a gourmet retro party in your mouth. So here are the ingredients:

Ingredients for Sauce
2 cups strong clear chicken broth
2 tablespoons light soy sauce
1/4 cup cold water
1 1/2 tablespoons cornstarch

Ingredients for Pancakes
2 tablespoons canola oil
1 tablespoon sesame oil
5 eggs lightly beaten
2 scallions finely chopped
1/2 cup sliced celery
2 tablespoons light soy sauce
1/2 teaspoon fresh grated ginger
1 clove crushed garlic
2 cups bean sprouts
1 cup julienne of duck breast lobster meat or grilled shrimp

To make the sauce, combine broth and soy sauce and bring to a boil. Combine cold water and cornstarch and blend till smooth. Combine with hot broth and whisk till smooth and thick, then remove from heat.

To make pancakes, combine eggs, scallions, celery, soy, ginger, and garlic. In a large skillet, heat the oil. Ladle in a big scoop of egg mix. Brown on both sides. Saute up your fancy filling in another small pan. I like to sauté my duck breast in a little Hoisin sauce or Oyster sauce. Then I add the sprouts. Then I layer my fillings and pancakes and pour the warm sauce over the top. Serve with Jasmine rice and enjoy. Remember, all Chinese food tastes better when you use chopsticks!