Toastmaster TWK45 User Manual

Page 22

CRABMEAT EGG FOO YUNG

Makes 2 to 3 servings

4 eggs

1/2 cup shredded crabmeat

1 cup bean sprouts

1 tablespoon onion, minced

2 tablespoons soy sauce

Salt and pepper to taste

1 tablespoon vegetable oil

In a mixing bowl, beat eggs until frothy. Add crabmeat, sprouts, onions,

soy sauce, salt and pepper. Add oil to Wok and heat at 250°F. When

Temperature Indicator Light goes out, pour in egg mixture. Push egg

mixture to the middle with wooden spatula, allowing the uncooked

mixture to flow beneath. When bottom of eggs are golden brown, turn

over with spatula. Cook until golden. Slide onto plate.

Serve immediately with hot brown sauce. (See recipe below.)

Try these variations:

Beef Egg Foo Yung —

substitute 1/2 cup shredded beef for crabmeat.

Chicken Egg Foo Yung —

substitute 1/2 cup shredded chicken for crabmeat.

Shrimp Egg Foo Yung —

substitute 1/2 cup sliced shrimp for crabmeat.

BROWN SAUCE

Makes about 1 cup

2 tablespoons soy sauce

2 teaspoons sugar

2 tablespoons scallions, chopped

1 teaspoon oyster sauce

1 teaspoon dry sherry

1 cup chicken broth

2 tablespoons flour

2 tablespoons vegetable oil

Pour oil into the wok and heat to 225°F. When the Temperature Indicator

Light goes off, stir in flour. Add broth in a steady stream,

stirring continually. Add remaining ingredients while stirring. Cook until

gravy consistency is reached.

TWK45 WOK E/F/S 1/22/01 12:32 PM Page 22