Egg Foo Young   from Closet Cooking

Egg foo young is a Chinese omelette that is packed full of vegetables and sometimes meat, and it is commonly served over rice and smothered in a simple and yet tasty gravy.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

  • 3/4 cup bean sprouts
  • 1/4 white onion, diced
  • 1/2 cup zucchini, grated
  • 1/4 cup carrot, grated
  • 3/4 cup bok choy or spinach, thinly sliced
  • 1/2 cup shiitake mushrooms, thinly sliced or shrimp or meat of choice
  • 1 small clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon salt
  • 1 cup broth
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon mirin
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon sesame oil
  • 1 handful cilantro, chopped
  • 3 eggs, lightly beaten
  • 1 tablespoon oil
  1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
  2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
  3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
  4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
  5. Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
  6. Heat the oil in a pan over medium heat.
  7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
  8. Serve over steamed rice and top with the gravy and extra vegetables if desired.