Egg Foo Yong & Brown Sauce
A delicately flavored omelette-style dish for any time of day. Some variations for the egg foo yong: sauté 2 tablespoons of grated carrot or bell pepper for 1-2 minutes, then continue with the recipe. You can also first sauté 1/4 cup chopped shrimp, ground pork, or ground chicken in the oil until cooked, then proceed. Slightly adapted from Betty Crocker and Michael Ruhlman.
Yield 2 servings
Ingredients
Brown Sauce:
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large scallion, thinly sliced, white and green parts used spearately
1 garlic clove, roughly chopped
1 tablespoon grated fresh ginger
1 teaspoon sugar
4 1/2 teaspoons soy sauce
1 tablespoon Shaoxing wine (you can substitute dry sherry)
Egg Foo Yong:
2 tablespoons vegetable oil
3 eggs
1 cup bean sprouts, rinsed and drained
3/4 teaspoon salt
2 tablespoons chopped scallion
| 1 | First make the sauce: In a small bowl, whisk together 2 tablespoons stock and cornstarch to make a slurry. Set aside. |
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| 2 | In a medium saucepan heat 1 teaspoon oil over medium-high heat. Add the white part of the scallion, the garlic and ginger, and stir-fry for 30 seconds or so, until fragrant. Add the remaining chicken stock, sugar, soy sauce, and wine. Bring the mixture to a simmer. Stir in the cornstarch slurry and cook for a minute or two, until the sauce thickens. Set aside. |
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| 3 | Make Egg Foo Yong: Beat eggs for 5 minutes in a large bowl. Add bean sprouts, 2 tablespoons chopped scallion, and salt. Stir together. |
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| 4 | Heat oil in a non-stick 10-inch skillet until hot. If using one of the above-mentioned variations, add that now and stir until cooked. Spread evenly over the bottom of the pan. |
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| 5 | Reduce heat to medium-low. Gently pour egg/sprout mixture into pan. Spread sprouts evenly over pan. |
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| 6 | Cook slowly, tilting pan and lifting sides as they firm up and letting liquid egg flow underneath. When center looks mostly firm but still moist, it's time to flip (if the egg is not firming up quickly enough, use a cover to speed up cooking). |
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| 7 | While foo yong is cooking, strain sauce, then place back in pan and reheat. |
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| 8 | Using a sturdy, wide spatula, gently loosen foo yong from pan. When it moves freely, place your spatula underneath the center, muster your confidence, and lift and flip quickly. Cook for 1 or 2 minutes longer. |
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| 9 | Add scallion greens to sauce. Serve foo yong hot with some of the brown sauce over top. Pass extra sauce at table. |
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