One Chinese dish I really enjoy is Egg Foo Young. I find it more and more difficult to get at Chinese buffets, but making it at home is super easy. Egg Foo Young is really a versatile dish, great for breakfast or as a side dish at other meals.
Egg Foo Young offers an opportunity to be as creative as you like, using most any kind of meat....or meatless if you prefer....and a variety of vegetable choices. For me, there are only a few certain items which "must" be in Egg Foo Young. I'm going to offer you a basic recipe here and recommend that you experiment from there. Most any meat or seafood works well. Yesterday, while preparing some Egg Foo Young, I had some artificial crab meat in the refrigerator, so diced it up well and used it. Even that worked very well!!!
There are two parts to Egg Foo Young.....the Egg Foo Young itself and the sauce which is poured over it. I'll explain each in detail so you have complete, authentic tasting dish.
INGREDIENTS - EGG FOO YOUNG
6 Eggs
1/3 Cup Bean Sprouts
2 Green Onions (finely diced)
1 Cup Meat of your choice diced *
1/8 Teaspoon Salt
1/8 Teaspoon White Pepper
1/3 Cup Diced Mushrooms (optional)
2 -6 Tablespoons Vegetable Oil
* I recommend using shrimp (the tiny canned variety works fine), thinly sliced and diced pork or artificial crab or lobster.
INGREDIENTS - SAUCE
1/2 Cup Vegetable Broth
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
1 1/2 Tablespoons White Sugar
1/2 Teaspoons Corn Starch
SAUCE PREPARATION
Put all the sauce ingredients into a small saucepan on low-medium heat. Whisk well until the sauce thickens, then remove from the heat and put in a bowl to be spooned over the Egg Foo Young.
EGG FOO YOUNG PREPARATION
Put all of the ingredients for the Egg Foo Young, except the vegetable oil, into a bowl. Using a whisk, mix all the ingredients together. Continue whisking until all ingredients are thoroughly mixed and blended with the eggs.
Place a frying pan on the range at medium heat. Non sticking is best. Add enough vegetable oil to just cover the bottom of the frying pan. I prefer using a smaller frying pan....something like a 7 inch omelette pan.
When the oil is hot, ladle one scoop of Egg Foo Young mix into the pan. Enough to make a patty about 6 inches in diameter. As the edges of the patty begin to set, I use the spatula to go around the edges, pulling the mixture back into the center just enough to make a nice round patty.
Allow the Egg Foo Young mixture to cook for about 3 - 4 minutes....long enough for the surface to get a nice golden brown color. The mixture will get a bit of a fluffy appearance as it cooks. Flip the Egg Foo Young over and allow the other side to cook in the same manner. When finished, remove and set aside while cooking additional patties. Add some additional vegetable oil with each patty. You don't want to saturate the patties with oil or deep fat fry them....just enough to keep them from sticking to the pan and to give a golden browning to the patty.
When finished, serve the Egg Foo Young on a plate and spoon the sauce over the top before eating. I think these are as good or better than I've had at most Chinese restaurants. Enjoy!! It couldn't be easier!!
Please feel free to share the recipe with family and friends if you enjoy it. If you have any questions, you may email me at: stan.kain@gmail.com Don't hesitate to be creative in using different ingredients you may enjoy!!!
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