Crab Egg Foo Young with Gravy

Adapted from https://whattocooktoday.com/egg-foo-yong.html

I made this.

Servings: 8 five-inch pieces

INGREDIENTS

6 large eggs
8 oz crab meat, coarsely chopped
½ cup shredded carrot
2 stalks green onions, separated
Avocado oil as needed for frying


Seasonings:

¼ tsp sugar
1 tsp soy sauce
¼ tsp pepper
1 tsp sesame oil
1 tsp garlic, minced


For the Gravy:

1 cup chicken stock
1 tsp sesame oil
1 Tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 ½ Tbsp cornstarch

STEPS

The gravy:

1) To prepare the gravy, mix all ingredients in a saucepan and stir until smooth and then put on the stove and cook over medium heat until the gravy is thickened

The egg foo young:

1) Beat the eggs together with seasonings. Add the crab meat, shrimp, carrots, and green onion (white parts) and whisk to combine everything

2) Wipe the wok or skillet clean with a paper towel and heat up the wok or skillet until really hot. Pour in 1/3 cup of oil. Use your turner or spatula to spread the oil throughout the sides of the wok. Ladle about 1/3 of the egg mixture into the wok or skillet. Do not stir. you will see the edges of the eggs bubbles up and grows bigger and gets crispy. Let it cook over medium heat now

3) When the bottom of the egg is set, about 3 minutes or so, gently flip it over and cook for another 2-3 minutes or until the eggs are cooked

4) Add more oil to fry the eggs as needed, and repeat.

Serving:

1) Pour the gravy over the egg foo young or serve the sauce on the side if you prefer. Garnish with green onion and serve immediately