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
- Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
- Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
- Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
- Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
- Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
- Heat the oil in a pan over medium heat.
- 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.
- Serve over steamed rice and top with the gravy and extra vegetables if desired.