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1. Make the sauce first:
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Whisk the flour and the butter together in a saucepan under low-medium heat to make a roux. Cook until golden brown, about 5 minutes. Add the chicken stock and whisk completely to prevent clumping. Season with soy and sesame oil, add pepper to taste (white pepper will not show in the sauce), and keep on low flame to thicken while you make the patties.
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The protein you decide to use should be cooked prior to incorporation into the patty. Cut the chicken/bbq pork/shrimp into bite size pieces.
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2. For the Foo Yung patties:
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Break the eggs into a large mixing bowl. Slice the scallions thinly, and add them, water chestnuts, bean sprouts, and optional mushrooms plus the cooked protein to the bowl (mushrooms and protein must be a room temperature). Mix with a fork to combine thoroughly.
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Heat a wok with high heat with sufficient peanut oil to fill the bottom of the wok, about 3 to 4 tablespoons. Yes, this sounds like a lot, but there is a reason. Ladle about 6 ounces (almost a full conventional ladle) of the foo yung mixture into the center of the hot oil. The shape of the wok will keep the patty formed in the center of the wok. After 1 minute, use a spoon or the wok chow paddle to place some of the oil on the top of the patty to set the egg on the top side so that when flipped, the uncooked top contents don't spill off. After 2 minutes on the 1st side, use the paddle and a fork to flip the patty onto the second side, and cook for another 2 minutes. Remove to a warm plate, and do the same to create a total of 4 patties.
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Serve over white or brown rice, with the sauce layered on the top of each patty.
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Note:
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A little secret trick for using shrimp in egg foo yung:
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Take potato starch and roll each shrimp in it. Cook quickly in peanut oil in the wok, turning to get even light golden color. This will provide a nice little crunch to the shrimp in the egg foo yung patt
