Egg Foo Yong

Egg foo yong is of Chinese origin, but in reality, it’s just a veggie omelet. When I was a kid, my mom used to make this for dinner with her special tasty gravy that put the crowning touch on the dish.

I eventually found out (long after college) that the gravy was chicken broth thickened with a flour slurry and additionally flavored with some soy sauce.

This recipe uses shrimp, but you can substitute any other seafood or meat that you have available (Chinese char siu pork is excellent).

It’s not hard to make and I guarantee you’ll enjoy it.

Ingredients

*  EGGS, allow one egg per foo yong patty

*  SHRIMP, 1 pound, peeled and deveined, chopped into ¼-inch pieces

*  BEAN SPROUTS, a handful

*  CARROTS, one, finely shredded (I use a julienne peeler)

*  GREEN BEANS, diagonally cut into one-inch pieces

*  MUSHROOMS, Shiitake if available, otherwise, whatever’s available

*  ONIONS, ¼, finely sliced

*  CHICKEN STOCK, 1 can, or 1 cup

*  FLOUR, 1 tablespoon

*  SOY SAUCE, 2 tablespoons

Directions

1.    Make the gravy: Heat a can (or one cup) of chicken stock, add the soy sauce, and thicken with a flour slurry (1 tablespoon of flour in a couple of tablespoons of water).

2.    Prepare the veggies and shrimp and heat each separately in a pan.

3.    Allow the veggies and shrimp to cool separately in small bowls.

4.    Beat your eggs in a separate bowl.

5.    In a small bowl, combine a small amount each of bean sprouts, carrots, beans, mushrooms, onions and shrimp. Mix well.

6.    Add some of the eggs to the bowl and mix well.

7.    Add some vegetable oil into a nonstick pan over medium low heat, then slide the combined mixture into the pan.

8.    Repeat the process, but do not crowd the pan.

9.    When one side of the omelet is slightly browned, turn it over, press on it with the flat of your cooking spatula, cook until the second side is set, then remove to a platter.

10. Continue until all the omelets are done.

11. Serve with the gravy and steamed rice.