VEGETABLE EGG FOO YUNG RECIPES

Steps:

• In a pot with Canola Oil (1/4 cup) at medium low heat, add chopped Onion (15 gram) and Fresh Ginger (1 slice).
• Cook until onions turn brown in color then strain into a cup, saving the flavored oil.
• Add the flavored oil back into the pot and add in All-Purpose Flour (1/4 cup).
• Mix until there are no lumps.
• Add in Unsalted Chicken Stock (1 1/2 cup) a 1/4 cup at a time. Make sure to stir in between additions until smooth before adding the next 1/4 cup.
• Add in Soy Sauce (1 1/2 tablespoon), Granulated Sugar (1/2 teaspoon), Salt (1/4 teaspoon), Sesame Oil (1/4 teaspoon), Chicken Bouillon Powder (1/4 teaspoon), Sherry Wine (1 tablespoon), Oyster Sauce (1 tablespoon), Dark Soy Sauce (1/2 teaspoon) and Ground White Pepper (1 dash). Stir until combined.
• Transfer gravy into serving bowl and set aside.
• Slice the Napa Cabbage (20 gram) into strips.
• Finely chop the Onion (20 gram)
• In a pot or wok of boiling water, start by blanching the onions for 5 to 10 seconds. Add in the Bean Sprouts (20 gram) and Frozen Peas and Carrots (20 gram) and blanch for 20 seconds and drain.
• Use a paper towel to wipe off excess moisture. This ensures that it doesn't fall apart when frying. Then transfer the vegetables to a bowl.
• Crack the Large Egg (2) and add them in. Mix the eggs and vegetables together just until there are no egg whites and all vegetables are coated.
• Heat some Frying Oil (as needed) to 340 degrees F (70 degrees C).
• Use a ladle and scoop half a cup of the egg mixture.
• Gently lower the egg mixture into the oil using the side of the wok as support. Fry for about 40 to 50 seconds on one side. Pour some of the hot oil on top of the egg so that it won't break when flipping.
• Pour some of the hot oil on top of the egg so that it won't break when flipping. Flip the egg and cook for another 20 to 30 seconds.
• Set aside to drain the excess oil.
• Serve with the prepared gravy and enjoy!

Steps:

• In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes. 
• In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile. 
• In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs. 
• Serve the omelets topped with the sauce.