For the Sauce:
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 teaspoons sesame oil
- Pinch cayenne
For the Egg Fu Yung:
- 1 cup shredded cooked chicken or pork
- 1/2 cup bean sprouts
- 1/2 cup finely sliced celery
- 1/2 cup finely sliced yellow onions
- 1/2 cup finely sliced mushrooms
- 1/2 cup finely chopped green onions
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- Pinch cayenne
- 6 large eggs, beaten
- 6 tablespoons vegetable oil, for frying
To make the sauce, in a medium saucepan, combine the chicken broth and soy sauce and bring to a boil. Reduce the heat to a simmer. In a small bowl combine the cornstarch and water and stir until dissolved. Slowly add to the hot broth, stirring constantly until the sauce thickens. Add the oil and cayenne and remove from the heat. Cover to keep warm.
In a large bowl, combine all the ingredients except the oil. Stir well to combine.
In a wok or large skillet, heat 6 tablespoons of the oil over medium-high heat. Add the meat/vegetable/egg mixture and stir-fry for 4 minutes, so that the eggs set and it lightly browns. Remove from the heat and serve immediately with the warm sauce.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.