Egg Fu Yung

Directions

1. 1
   Heat 2 tbsp oil in a wok over high heat.
2. 2
   Add the shallots, bell pepper, celery, and garlic and stir-fry for 3 minutes.
3. 3
   Add the bean sprouts, stir-fry for 1 minute, then add the shrimp and stir-fry for 1 minute, or until the shrimp turn pink.
4. 4
   Transfer to a bowl and let cool.
5. 5
   Add the beaten eggs, stirring until well combined.
6. 6
   Wash the wok and wipe dry with paper towels.
7. 7
   Return the wok to high heat and pour in 2in (5cm) oil.
8. 8
   When the oil is hot, ladle 1/4 of the mixture into the oil.
9. 9
   Fry about 2 minutes, until the underside is lightly browned, spooning a little of the hot oil over the eggs so the top starts to set.
10. 10
    Carefully turn the egg cake over and cook 1 minute, until lightly browned on the other side.
11. 11
    Transfer to paper towels to drain.
12. 12
    Keep warm in a 200F (95C) oven while making the remaining cakes.
13. 13
    Meanwhile, mix the stock, oyster sauce, soy sauce, and rice wine in a saucepan.
14. 14
    Dissolve the cornstarch in 2 tbsp cold water, and stir into the stock mixture.
15. 15
    Bring to a boil over high heat, stirring constantly until thickened; simmer for 1 minute.
16. 16
    Serve the cakes with the sauce and rice.