Maxim EW70A Owner's Manual & Recipe Manual page 30

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
250ºF (125ºC). 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 tablespoon flour
2 tablespoons vegetable oil
Pour oil into the Wok and heat to 225ºF (100ºC). 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.
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