Photo: Egg Foo Yong Recipe
Ingredients
- 2 tablespoons vegetable oil, plus more for frying
- 6 ounces white mushrooms, trimmed and sliced
- 1 1/2 teaspoons sugar
- 1 cup low-sodium chicken broth
- 3 1/2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 1/2 medium onion, thinly sliced
- 6 ounces Canadian bacon, diced
- 1/2 cup frozen peas, thawed
- 1 bunch scallions, thinly sliced
- 6 large eggs, beaten
- 1 teaspoon toasted sesame oil
Directions
Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.
Photograph by Antonis Achilleos
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By Geri Haas
Pollock Pines, CA
on November 06, 2010
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I have made this recipe along with the stir fry from the magazine. It was great served with white rice and just as good the next day.
By karenfar
Huntington Beac...
on May 20, 2010
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I made this for dinner last night and it was soooo good! I have a hard time finding good egg foo yong where we live. I should have read the reviews and doubled the gravy because that's what puts this recipe over the top. I added 1 teaspoon of brown sauce to the gravy. I used diced ham because I had it on hand and added 1 1/4 cup coarsely chopped bean sprouts. I can't wait to eat the leftovers.
By tricia_8225847
Minden, NV
on April 25, 2010
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This was easy to make and tasted and looked great. My sister and I agreed that it's better than any restaurant egg foo yong we've ever had.
The receipe makes four very large patties or easily six smaller ones. When I make it again (which I will soon, I will make double the sauce recipe so that there's plenty to put on rice as a side dish. The sauce can be made a bit in advance, set aside, and then warmed up after making the patties. Some garlic could spice up the sauce a bit, but I'm not sure that's what it needs. I thought it was good as is, but next time I might try adding a touch of sherry.
This recipe could be easily adapted to just about any left over veggies and/or meat -- kind of like Chinese hash. Didn't have Canadian bacon, so used a slice of regular bacon. Also tossed in some left-over bean sprouts, which increased volume and added some crunch. Water chestnuts would be a nice touch, too.
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