Home-Style Crab Egg Foo Young

Place crabmeat in sieve; pick through to remove any cartilage. Firmly press out liquid. Transfer to bowl.

In saucepan, heat oil over high heat; stir-fry celery, bean sprouts and three-quarters of the green onions until sprouts wilt, about 3 minutes. Add to crabmeat.

In large bowl, whisk eggs with five-spice powder until foamy; stir in crab mixture. Brush 8-inch (20 cm) nonstick skillet lightly with oil; heat over medium-high heat. Using 1/3 cup (75 mL) egg mixture for each omelette, pour into pan, shaking pan and stirring with back of fork in circular motion for 10 seconds. Cook, shaking pan occasionally and using spatula to push cooked egg to centre and allow uncooked eggs to flow underneath, until set but still creamy and bottom is light golden, about 1 minute.

Tilt handle up and shake pan to slide omelette up opposite side of pan.Transfer to warm platter. (Make-ahead: Let cool; cover with plastic wrap and refrigerate for up to 24 hours. To reheat, wrap in foil and warm in 350°F/180°C oven for 10 minutes.)

Sauce: Meanwhile, in small saucepan, stir together 1/2 cup (125 mL) water, oyster sauce, soy sauce, wine, honey, cornstarch and pepper; bring to boil over medium heat, whisking until glossy, thickened and smooth. Spoon over egg foo young. Garnish with remaining green onion.

Additional information :

Variations
Home-Style Pork and Shrimp Egg Foo Young: Omit crabmeat. Use 4 oz (125 g) pork loin, cut into 1/4-inch (5 mm) cubes. Add 4 oz (125 g) raw shrimp, peeled, deveined and chopped. In skillet, cook pork and shrimp for 5 minutes; transfer to bowl and continue with recipe.

Home-Style Mushroom Egg Foo Young: Omit crabmeat. Use 4 cups (1 L) sliced mushrooms. In nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook mushrooms until no liquid remains, about 8 minutes. Transfer to bowl and continue with recipe.

Source : Canadian Living Magazine: February 2004