Egg Foo Yong & Brown Sauce
Three eggs for two people! This delicately flavored omelet-style dish for any time of day. Some variations of egg foo yong include optional vegetables like shredded carrots or peppers. For meat, 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 or vegetable broth
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large scallion, thinly sliced, white and green parts used separately
1 garlic clove, roughly chopped
1 tablespoon grated fresh ginger
1 tablespoon Shaoxing wine (can substitute dry sherry)
1 teaspoon sugar
4 1/2 teaspoons soy sauce
Egg Foo Yong:
2 tablespoons vegetable oil
3 eggs
1 cup bean sprouts, rinsed and drained
2 tablespoons chopped scallion
3/4 teaspoon salt
Optional Vegetables:
2 tablespoons grated carrot
1 tablespoon julienned bell pepper
| 1 | Make sauce: In a small bowl, whisk together 2 tablespoons stock and cornstarch to make a slurry. |
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| 2 | In a medium saucepan, heat oil for sauce over medium-high heat. Add white part of scallion, garlic and ginger, and stir-fry for 30 seconds or so, until fragrant. Add wine, sugar, soy sauce, and rest of stock. Bring the mixture to a simmer. Stir in the cornstarch slurry and cook on medium heat to thicken sauce. Set to low heat and stop when the thickness is right. Set aside. |
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| 3 | Make Egg Foo Yong: Beat eggs for 5 minutes in a large bowl. Add bean sprouts, chopped scallion, and salt. Stir together. |
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| 4 | Heat oil for foo young in a non-stick 10-inch skillet until hot. If using any of the optional carrot and/or bell pepper, add it 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. Use a cover to speed up cooking. When center looks mostly firm but still moist, it's time to flip. |
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| 7 | While egg foo yong is cooking, strain brown sauce. Place back in saucepan and keep warm. |
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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, lift and flip the entire omelet over 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 brown sauce at table. |
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notes
A side of sliced, extremely fresh mushrooms to use of the extra sauce goes well with this dish.
