What the hail??!!  I mean hail, not hell.  It was rain and hail when I drove home today.  I couldn’t believe that. Why would we have hail in summer?  There were so many cars pulled over on the side of the highway.  I made it home safe.  I didn’t take a look at my car to see if the hail made any dents or not.  Oh well, I’ll find out tomorrow.  My dinner plan certainly had to change due to the weather.  I was planning to grill a bunch of chicken drumsticks, which would not work as it rained like crazy.  I looked for other ingredients I had in the fridge.  I decided to make Egg Foo Young.  I have not made this before.  Heheheh..  But this is one of those basic dishes that I can’t screw up much.  I had tried good Egg Foo Young, and bad Egg Foo Young before.  The good ones, of course, made from my mom.  The bad ones are from various Chinese take out restaurants.  Most take-out places deep fry the dish.  Not kidding.  It was like eating fried eggs in oil.  Yucky.  On top of that, they usually serve the egg with some brownish looking gravy that doesn’t have much taste but looks very pukey to me.  Sorry, I really couldn’t stand the visual part of the sauce, and I asked the chef to skip the sauce or I couldn’t eat it. LOL.  Anyway, those are all modified or Americanized Egg Foo Young.  The real Chinese version tastes much better. It is not deep fried and it doesn’t serve with any brown sauce.  Egg Foo Young dishes are like omelette except that is no cheese.  The most common Egg Foo Young is cooked with shrimp.  It’s another traditional Cantonese dish.

 

Beat egg and add chopped scallion
Beat egg and add chopped scallion
Cook shrimp first
Cook shrimp first
Add egg mixture, then cooked shrimp to the pan
Add egg mixture, then cooked shrimp to the pan
Stir a little bit
Stir a little bit
Shrimp egg Foo Young
Shrimp egg Foo Young

Ingredients (Serves 2):

  • Shrimp, ½ pound (I used the small ones.  If you are using big or medium size shrimp, you can cut them into smaller pieces first)
  • Eggs, 4
  • Scallion, 2 or 3 stalks (I used 3 tonight)
  • Chicken powder, ½ tsp
  • Oyster sauce, ½ tsp (optional. I added a little bit to make it yummier)
  • Water, 2 Tbsp
  • Salt, a dash
  • White Pepper, a dash (I prefer white pepper. Black pepper is ok too)

 

Steps:

  1. In a large bowl/container, add 4 eggs, a pinch of salt, chicken powder, oyster sauce, 2 Tbsp of water and white pepper.  Mix them well while beating the eggs.
  2. Cut scallion into dices.  Add to the scallion dices to the egg mixture.  Mix it well.
  3. Use a non-stick pan.  Spray cooking oil.  Cook the shrimp first.  Stir fry the shrimp for a few minutes or until it is cooked.  Dish it up on a container for now.
  4. Spray more oil on the pan.  Add the egg mixture to the pan.  Then add the shrimp.
  5. Stir a little bit as if you are making omlette.  Then let it cook untouched for a couple of minutes.  Flip the egg to the other side and cook it for another minute or so or until the egg is fully cooked, ie not more liquid comes out.  Serve Hot.

 

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