Egg Foo Young

Make the gravy:

In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.

Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

Make the egg foo young batter:

In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.

Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.

Fry the egg foo young:

Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.

With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.

Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.

Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.

Serve and enjoy:

Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.