OLD-FASHIONED EGG FU YUNG

5 large eggs; slightly beaten
1/2 tsp salt
4 tbsp peanut or corn oil, divided use (or more if needed)
3 shallots; trimmed, cut lengthwise, into thin slices
2 garlic cloves; finely minced
2 oz fresh snow peas cut diagonally, into thin slices
1 cup bean sprouts; tails removed, blanched and drained
4 oz small bay shrimp
1/2 lb barbecued pork; diced
1 tbsp chopped coriander leaves (or green onions)
FOR THE EGG FU YUNG SAUCE:
3/4 cups chicken stock
1 1/2 tsp oyster sauce
1/4 tsp sugar
1 pinch white pepper
1 tsp cornstarch; mixed with
1 tbsp water
3 drops Asian sesame oil

In a medium bowl, lightly beat eggs with salt.

Over medium-high heat, preheat wok until hot. Add 2 tablespoons of oil; tilt wok to coat sides. When hot, add shallots and garlic, stir-fry for 30 seconds.

Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp.

Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat.

Add coriander to beaten eggs; mix together.

Reheat wok over medium-high heat until hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the edges are crisp (about 1 minute). Turn patty over and brown other side (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg mixture in same manner, adding more oil if needed. Arrange omelets on a serving platter.

Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.

TO PREPARE THE EGG FU YUNG SAUCE:
After frying omelets, pour off all the oil. Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.

Servings: 4
Adapted from source: Joyce Jue