A Chinese-American Favorite
As Made in China
Egg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor. You don’t see it so much on menus anymore.
This way of cooking Eggs has been a staple of the home cook in China as long as anyoe can remember and continues to be a basic.
The typical way this dish is made in China differs from the common way it was prepared in Chinese restaurants in North America. This version follows the Chinese approach, which among other things uses less fat than the Overseas version.
Because the actual cooking time is so short, tis Egg dish often gets served to guests in the middle of a multi-course meal.
Crab and Egg Fu Yung / 蟹肉芙蓉蛋
6 to 8 Chinese dried black Mushrooms
1 can lump Crab Meat, drained and flaked, about 6½ ounces
1 cup fresh Bean Sprouts, rinsed and well drained
1 cup Water Chestnuts, drained and coarsely chopped, about 8 ounces
2 tablespoons chopped Green Onions
2 tablespoons Soy Sauce
1 tablespoon chopped fresh Cilantro
1 clove Garlic, minced
2 – 3 tablespoons Peanut Oil or other Vegetable Oil
First soak the black Mushrooms in some hot Water, about half an hour. Squeeze out as much water as possible, Remove and discard the stems. Dice the Mushroom caps. Set aside.
Get together and chop and slice as needed the Crab Meat, Bean S[routs, Water Chestnuts. Green Onions, Soy Sauce, Cilantro and Garlic. Combine these and set aside.
Next beat the Eggs in a bowl, adding a spoonful or so of Water. Put in the Crab, and various chopped Vegetables. Stir to mix.
Heat a wok over medium heat until it is hot. When the wok is hot, put in the Vegetable Oil and heat until the Oil is hot. Then put in a quarter-cup of the Egg-Vegetable-Crab mixture, sliding it in gently. Press slightly to flatten it with the back of a spatula. Cook for a minute or two, until it is almost done,then turn over and cook the other side, just until cooked through yet still a bit moist, about another minute.
Pt on a serving plate.
Continue cooking the rest of the Egg Mixture until it is all cooked and serve immediately.
This dish goes well with Ginger Sauce and Mustard Sauce – recipes in this Collection.
If making with these sauces, you wold make the sauces in advance and set aside until the Egg mixture is cooked.
An Asian-type spatula, with a short rounded blade and along handle is very convenient for cooking this dish.