Egg Fu Yung

Dry shrimp, add 1/2 teaspoon of salt, cornstarch and 1 teaspoon sherry. Mix well and put in the refrigerator for a moment.

Beat eggs in a large bowl. Add soy sauce and remaining 1/2 teaspoon salt and 1 teaspoon sherry. Set aside.

Heat 2 tablespoons of oil in a wok to 350ºF. Stir fry onion, scallion and water chestnuts for 1 minute. Add mushrooms and stir fry 1 minute longer, then remove the mixture from the wok.

Heat 2 tablespoons of oil in wok to 400ºF. Stir fry shrimp and bean sprouts 1 minute or until shrimp turn pink. Remove from heat and let cool.

Add all of the ingredients into the egg mixture and stir to coat everything.

Heat the remaining 2 cups of oil in a wok to 400ºF. Gently ladle 1/4 of the egg mixture into wok. Deep fry until golden brown, then turn it over and deep fry the other side one minute. Remove to a platter and keep warm while frying the other 3 patties. Serve with sauce.

Sauce:

Bring stock to a boil in a saucepan then add soy sauce. Thicken with the dissolved corn starch, season with salt and pepper. When it’s thickened, remove it from the heat and serve.