Thursday, February 2, 2012

Better than your Chinese restaurant Egg Foo Young...

I had a bunch of extra eggs in my fridge so I wanted to find a recipe to utilize some of those eggs. Serve it with some brown rice and you got yourself a tasty meal.

Ingredients for Egg Foo Young:
1 tbsp soy sauce 
4 eggs
small hand full of bean sprouts
onions (chopped)
peas & carrots (frozen)
vegetable oil

Ingredients for sauce:
1 cup vegetable stock
1/2 tbsp of cornstarch
2 tbsp soy sauce (divided)
3 mushroom
1 tsp of sugar
pepper to taste

Cook about 1/2 cup of frozen peas and carrot mix in some water. While the peas are cooking, scramble the eggs with soy sauce. Add vegetables to the egg mix. The onions and beansprout don't need to be cooked but if you prefer them to be cooked beforehand, feel free to do so.

Ladle some of the egg mix onto a pan with vegetable oil and cook the eggs like a pancake.
Cook the eggs till both sides are golden brown and the eggs have cooked through the middle.
The recipe yields about four pancakes. 
Meanwhile, in a sauce pan, cook down the mushroom in some oil.
Once the mushrooms have reduced in size and have started turning golden brown, add 1 tablespoon of soy sauce. Cook the mushrooms for another minute. Add the vegetable stock, cornstarch, sugar and the remaining soy sauce. Cook till the sauce has thickened. If desired, add some black pepper to taste.
Serve immediately with some rice. This is great any time you need a vegetarian option when you're craving some Chinese food. I know you'll enjoy this as much as I have!



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