Egg Foo Young

Ingredients

• Hide ingredients for (Quick Brown Sauce) 1 (Quick Brown Sauce) (opens in new tab) (Quick Brown Sauce)
  • 4 tablespoons (½ stick) butter
  • 2 large onions, finely chopped
  • 2 tablespoons sugar
  • (2 tablespoons tomato paste)
  • ½ cup dry red or white wine
  • ¼ cup porcini mushroom powder or 1 ounce dried porcini mushrooms, finely ground
  • ½ teaspoon dried thyme
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 tablespoons port
  • ¼ teaspoon black pepper
  • (Salt to taste)
  • (1 tablespoon butter)

  Sub-recipe steps

  1. Melt in a large wide saucepan over medium-high heat: 4 tablespoons (½ stick) butter
  2. Add and cook, stirring, until well browned, about 10 minutes: 2 large onions, finely chopped
  3. Reduce the heat to medium and add: 2 tablespoons sugar; (2 tablespoons tomato paste)
  4. Cook, stirring, until the sugar and tomato paste, if using, are deeply browned (do not burn them). Carefully whisk in: ½ cup dry red or white wine
  5. Bring to a boil and boil until reduced by half, 2 to 3 minutes. Whisk in: 6 ½ cups Brown Beef Stock, Brown Poultry Stock, or Mushroom Stock I; ¼ cup porcini mushroom powder or 1 ounce dried porcini mushrooms, finely ground; ½ teaspoon dried thyme
  6. Bring to a rolling boil over high heat and boil for 4 minutes. Strain through a fine-mesh sieve into a heatproof bowl and set aside. Melt in the same saucepan over medium heat: 3 tablespoons butter
  7. Whisk in and cook, stirring, until the roux is walnut brown, 5 to 8 minutes: ¼ cup all-purpose flour
  8. Whisk in the strained stock along with: 2 tablespoons port; ¼ teaspoon black pepper
  9. Bring to a boil, whisking, and simmer briskly until it is the consistency of heavy cream, 15 to 20 minutes. Strain again, if desired, and if using as is, blend in: (Salt to taste); (1 tablespoon butter)
• 6 large eggs
• 8 ounces shrimp, peeled, deveined, and finely chopped, or 6 ounces diced picked crabmeat, cooked chicken, or ham
• ½ cup mung bean sprouts
• 4 green onions, thinly sliced
• 1 medium carrot, shredded
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• ⅓ cup vegetable oil
• Hide ingredients for (Oyster or hoisin sauce, black vinegar, Spicy Chinese Chile Crisp, or Dipping Sauce for Dumplings) 1 (Oyster or hoisin sauce, black vinegar, Spicy Chinese Chile Crisp, or Dipping Sauce for Dumplings) (opens in new tab) (Oyster or hoisin sauce, black vinegar, Spicy Chinese Chile Crisp, or Dipping Sauce for Dumplings)
  • 1 cup vegetable oil
  • 6 ounces shallots (3 to 4 large), thinly sliced
  • 5 large garlic cloves, thinly sliced
  • 1 ¼ ounces dried red chiles (such as árbol), toasted, stemmed, seeded, and broken into pieces (or ½ cup red pepper flakes)
  • ¼ cup roasted peanuts or soy nuts
  • 2 tablespoons fermented black beans
  • (2 tablespoons Sichuan chili bean paste)
  • (2 tablespoons chopped dried shrimp or anchovies)
  • 1 ½ teaspoons ground Sichuan peppercorns
  • 1 teaspoon salt, MSG, or mushroom seasoning
  • ½ teaspoon sugar

  Sub-recipe steps

  1. Combine in a large saucepan: 1 cup vegetable oil; 6 ounces shallots (3 to 4 large), thinly sliced; 5 large garlic cloves, thinly sliced; 1 ¼ ounces dried red chiles (such as árbol), toasted, stemmed, seeded, and broken into pieces (or ½ cup red pepper flakes); ¼ cup roasted peanuts or soy nuts; 2 tablespoons fermented black beans; (2 tablespoons Sichuan chili bean paste); (2 tablespoons chopped dried shrimp or anchovies)
  2. Heat over medium heat until just beginning to simmer, then reduce the heat to maintain a lazy bubble. Cook until the shallots have softened and shrunk and the whole mixture has darkened somewhat and become very fragrant, 20 to 25 minutes. Remove the pan from the heat and let cool for 10 minutes. Stir in: 1 ½ teaspoons ground Sichuan peppercorns; 1 teaspoon salt, MSG, or mushroom seasoning; ½ teaspoon sugar
  3. Once cool, transfer the mixture to a food processor and pulse until ground into a chunky paste (about 3 long pulses). Transfer to a glass jar or container. Store refrigerated.
• Chopped cilantro