Egg foo young
Egg foo young is a simple Chinese style omelet filled with various meats, seafood and vegetables. Using whatever ingredients are at hand, including leftover meats and vegetables, the Chinese found a way to create an easy, flavorful dish.
Ingredients
Instructions
In a large bowl, whisk together the eggs, salt, white pepper, soy sauce, and sesame oil.
Add the chicken, bean sprouts, bamboo shoots, water chestnuts, and green onions to the egg mixture and stir to combine.
Heat a non-stick frying pan or wok over medium-high heat. Scoop about 1/2 cup of the egg mixture into the pan and flatten it with a spatula. Cook until the bottom is golden brown, about 3-5 minutes. Flip and cook the other side until golden brown. Repeat with the remaining egg mixture.
For the gravy, combine the chicken broth and soy sauce in a saucepan and bring to a simmer.
Mix the cornstarch and water in a small bowl to make a slurry, then slowly whisk into the simmering broth. Continue to simmer until the sauce thickens.
Serve the Egg Foo Young with the gravy on top.
Notes
Egg foo young can be served as a main dish. Serve with a side of steamed rice and some fresh fruit to make it a balanced meal.
Variations
Substitute the chicken with shrimp, pork, or tofu for a different flavor.
For a vegetarian version, use tofu or mushrooms instead of meat, and vegetable broth for the gravy.
Try different vegetables such as bell peppers, carrots, peas, or bok choy.
For an Indonesian touch, serve with sweet and sour sauce instead of the Chinese style sauce.
For a Singaporean twist, add barbecued pork and serve with chili sauce.
Source
Egg foo young is the Western cuisine version of a Cantonese style stuffed omelet. Omelets are not erved with gravy in China.
Food in ASia