After my success last week with crispy pork, I decided to expand my repertoire of Chinese cooking by making Egg Foo Young.
It was one of the things I used to order for takeout, so I wanted to try and replicate it. I found a really good recipe, which I will share with you.
Here is the original recipe. I have, as always, put my own spin on it.
I made the sauce with a few changes:
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water
I did not have chicken broth, so I used beef broth instead. You can also use vegetable broth. I used tamari (gluten free soy sauce). I used rice wine vinegar. I made the sauce first and put it aside. I have to say, the sauce is delicious. You could probably use it in other chinese dishes.
Foo Yung Sauce:
In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Serve with hot Egg Foo Yung.
The egg mixture:
6 eggs, lightly beaten
1 cup fresh bean sprout
1⁄4 cup minced scallion
1⁄4 cup minced bamboo shoots or 1⁄4 cup celery or 1⁄4 cup shredded Chinese cabbage
4 water chestnuts, minced
1⁄3-1⁄2 cup slivered cooked ham or 1⁄3-1⁄2 cup chicken or 1⁄3-1⁄2 cup pork or 1⁄3-1⁄2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)
I sort of winged this part. I only used four eggs as I was just making this for me. I had two generous servings out of it. I had left over green onion. I did not use any other vegetables but you certainly can. The whole basis of chinese cooking is to use up leftovers. I used frozen, thawed gluten free chicken strips. I used grapeseed oil. Do not use olive oil-it is not meant for high heat cooking. You will have to cook this on high heat to brown the egg pancakes. I think I would add more soy and a bit of rice wine to the eggs for flavor.
Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
This was pretty easy to make, and comes very close to the real thing. If you are craving Chinese, this will hit the spot.
If you have any questions, please contact me.