egg foo young

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Egg foo young is a leftovers omelet of Asian origin. If you order egg foo young several times in the same restaurant, there is a good chance that you get something different every time.

The eggs are poured over various vegetables and then cooked into a small omelet without further stirring or folding. Flip it over to cook on both sides. Some also deep-fry it.

Pic1: served
Pic2: with chicken gravy over rice

INGREDIENTS

This is what you need for 3 servings:

4-6 eggs, lightly beaten
olive oil
cornstarch
soy sauce
S&P

Sauce Ingredients

soy sauce
Chinese / Madeira cooking wine
or dry sherry
cornstarch
gravy of your choice

add-ins:
2-3 cups of whatever you have in the house:

bean sprouts / garden beans
scallions
garlic, minced
onion
ham, chicken, pork
mushrooms
peas& carrots
bell pepper
water chestnuts
bamboo shoots
etc.

Directions

Stir-fry the add-in ingredients:

Rinse the bean sprouts in cold water.
Change water at least 3 times. Discard wilted sprouts.
Heat 2 tbsp. oil in a skillet.
Add chopped meat. Stir-fry until the edges show brown.
Add the vegetables and sauté over high heat for several minutes.
Add cornstarch, soy sauce, S&P to taste.
Reduce heat and simmer briefly.
Mix well.
Set aside to cool.

Make the omelet:

Heat 2 tbsp. oil in a frying pan.
Add 1/3 of the vegetables, gather into a round shape closely together.
Ladle 1/3 of the eggs over the veggies to bind them together.
Fry on both sides until golden brown.
Repeat 2 more times to get 3 small omelets.
Combine sauce ingredients in small pan, bring to boil.
Simmer gently till thickened.

Serve immediately with the sauce on the side

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org