Egg Foo Young
My friend, Todd got me hooked on this tasty dish That was back in the 1980s at a lunchtime happy hour! I decided to try it on my ow a while back and found this incredibly complex “authentic” recipe that ended up being a huge pain in the butt to cook and not very impressive to eat. I replaced it with this relatively simple of delightful tasting dish.
Ingredients:
10 large eggs lightly beaten
1/2 red bell pepper finely chopped
1 stalk celery sliced thin
1/2 cup mushrooms finely chopped
1/2 onion finely chopped
1/2 cup chopped fresh bean sprouts
4 green onions chopped (green & white parts)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 cup cooked barbecued pork or chicken or shrimp, diced
1 1/4 cups chicken or veggie broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil
Directions:
- Beat eggs in a large bowl, Add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken or pork.
- In a small saucepan over low heat, combine broth, soy sauce, rice vinegar, brown sugar, and sesame oil.
- In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
- Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
- Serve warm with the gravy and sprinkle with the rest of the green onions.