Crab foo yung is a Chinese American dish, an Asian spin off of an omelette. Enjoy this meal with yang chow fried rice and you are all set. Feel free to use other ingredients like oysters or shrimp.
1 lb bean sprouts
1 teaspoon soy sauce
1/2 teaspoon chili pepper sauce
1/2 lb fresh or canned crabmeat
4 tablespoons oil
6 Chinese mushrooms, soaked in warm water 20 minutes
6 green onions, finely diced
1 cup chicken stock
2 teaspoons soy sauce
1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water
To make the sauce, combine the stock, soy sauce and cornstarch mixture in a pan. Bring to a boil, while stirring constantly. Allow the mixture to simmer for 1 minute or until it thickens. Set aside.
Place crab meat in a bowl and shred into smaller pieces.
Set aside. In a separate bowl, beat eggs lightly. Stir in soy and chili pepper sauces.
Separate the Chinese mushroom stalks from caps and discard the stalks. Dice the mushroom caps.
In a wok, heat 1 tablespoon of oil. Stir fry the mushrooms, bean sprouts and finely chopped green onions. After 2 minutes, add the crab meat. Continue to fry for another minute. Remove the wok from heat, transfer the mixture to a bowl and allow it to cool for a few minutes before combining it with the egg mixture.
Preheat 3 tablespoons of oil in the wok then pour in a quarter of the mixture. Cook until the underside of the eggs turn light brown. Flip the omelet and fry until the other side turns golden brown. Serve on a platter with sauce and garnish with green onions.
Photo Courtesy Of: wEnDaLicious