In a pot with
Canola Oil (1/4 cup)
at medium low heat, add chopped
Onions (1 1/2 Tbsp)
Fresh Ginger (1 slice)
Cook until onions turn brown in color then strain into a cup, saving the flavored oil.
Add the flavored oil back into the pot and add in
All-Purpose Flour (1/4 cup)
Mix until there are no lumps.
Unsalted Chicken Stock (1 1/2 cups)
a 1/4 cup at a time. Make sure to stir in between additions until smooth before adding the next 1/4 cup.
Soy Sauce (1 1/2 Tbsp)
Granulated Sugar (1/2 tsp)
Salt (1/4 tsp)
Sesame Oil (1/4 tsp)
Chicken Bouillon Powder (1/4 tsp)
Sherry Wine (1 Tbsp)
Oyster Sauce (1 Tbsp)
Dark Soy Sauce (1/2 tsp)
Ground White Pepper (1 dash)
. Stir until combined.
Transfer gravy into serving bowl and set aside.
Napa Cabbage (3 1/2 Tbsp)
Finely chop the
Onions (2 Tbsp)
In a pot or wok of boiling water, start by blanching the onions for 5 to 10 seconds. Add in the
Bean Sprouts (2 1/2 Tbsp)
Frozen Peas and Carrots (2 Tbsp)
and blanch for 20 seconds and drain.
Use a paper towel to wipe off excess moisture. This ensures that it doesn't fall apart when frying. Then transfer the vegetables to a bowl.
Large Eggs (2)
and add them in. Mix the eggs and vegetables together just until there are no egg whites and all vegetables are coated.
Frying Oil (as needed)
to 340 degrees F (70 degrees C).
Use a ladle and scoop half a cup of the egg mixture.
Gently lower the egg mixture into the oil using the side of the wok as support. Fry for about 40 to 50 seconds on one side. Pour some of the hot oil on top of the egg so that it won't break when flipping.
Pour some of the hot oil on top of the egg so that it won't break when flipping. Flip the egg and cook for another 20 to 30 seconds.
Set aside to drain the excess oil.
Serve with the prepared gravy and enjoy!