How to Make Authentic Egg Fu Yong

Win accolades and glory without going through a lot of trouble by making your own Egg Fu Yong. (Also spelled Egg Fu Young, Egg Foo Yong, or any of many permutations. In Japan, this popular dish is known as "Kanitama," literally, "crab-egg.") Egg fu yong is basically an omelet, only it doesn't have to be as pretty--the sauce that goes on top makes it look more attractive. 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.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Prepared white medium- or long-grained rice

Stir-Fry and Conquer

1. Heat vegetable oil in a nonstick skillet (you do not need a wok). Stir-fry the celery and peas or edamame until tender.

2. In a microwave-proof cup or bowl, put the shiitake (black) mushrooms in enough water to cover. Heat on high for one minute, and stir until the mushrooms are softened. Drain and add the shiitake into the skillet, continuing to stir-fry. (If you use fresh shiitake mushrooms, wash them, cut the bottom part of the stems off, and then slice before using.)

3. Remove the stir-fry to a separate bowl and continue to use the skillet for the next section.

It's About the Omelet

4. Add another tablespoon of vegetable oil to the skillet. Stir in the eggs, salt, soy sauce, chicken stock, and crab meat.

5. Add the veggie and shiitake mushroom stir-fry to the egg mixture, and cook over medium-low heat as the crab omelet sets (it takes awhile for the egg to set because of the extra liquid of the chicken stock).

6. Roll the pan to one side and gently lift the omelet to encourage the loose egg to flow to the pan so it too 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.

Yummy Egg Fu Yong Sauce

7. While the omelet is cooking, heat chicken stock in a small saucepan. Add the sugar and soy sauce.

8. In a small bowl, stir the water and corn starch until smooth. Pour this mixture into the chicken stock, 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!

9. Divide the Egg Fu Yong among the hungry guests (serves two or three), preferably served half on and half off steaming hot white rice.

10. Drizzle the sauce on top of both egg fu yong and rice, for each portion, being especially generous with the sauce. Serve immediately.

Tips & Warnings

• Jasmine rice is especially delicious with this, but you can use whatever white rice you have.
• Leftovers of Egg Fu Yong are easy to reheat in the microwave.
• Again, don't worry about appearance. An Egg Fu Yong omelet is not perfect-looking.