Sunday, May 2, 2010

L's Kitchen Uses Bean Sprouts - Egg Foo Yung


Egg Foo Yung, is a Chinese American dish that consists of an egg omelet or pancake mixed with Mung bean sprouts, some vegetables and cooked meat. Then the pancake is topped with a savory brown sauce or gravy. Often it is served with a side of white rice. It is a great dish for a quick dinner or even breakfast.


L's Kitchen - Egg Foo Yung


A little something different for a light dinner! Serves 4.

 

~ Cloud 9 Notes:

I loved this recipe, it was super easy and A great way to use up any type of leftover vegetables in the fridge! I used some left over chayote instead of the water chestnuts and I was out of dry sherry so I used white wine. I would think that any type of broth would work well for the sauce and the meat can be optional as well, i think shrimp would be a hit in this recipe. Careful with the white pepper, it can overwhelm quickly. Let me know what you think I'd love to hear from you!


Pancakes:
· 3-4 eggs (depending on size), lightly beaten
· 1 C fresh bean sprouts
· 1/4 C minced scallions
· 1/4 C minced bamboo shoots or celery or shredded Chinese (Napa) cabbage
or good Chiriqui cabbage
· 4 minced water chestnuts (optional) or about 1/2 cup of shredded jicama or daikon radish
· 1/3-1/2 C slivered cooked ham or chicken or pork or minced shrimp
· 1 t soy sauce
· 2-3 T peanut oil (or other cooking oil)
· If you like it spicy, add some minced jalapeƱo or serrano or habanero or other hot peppers.

Sauce:
· 1 C chicken broth
· 1 T soy sauce
· 1 T oyster sauce
· 1-1/2 T dry sherry
· 1 T cornstarch
· ¼ t white pepper

1. Mix eggs, vegetables, meat and 1 t soy sauce.
2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown the flip side.
4. Keep warm (but do not stack), while you fry remaining “pancakes”, adding more oil if needed and stirring egg mixture before adding to pan.


5. In a bowl, blend cornstarch and chicken broth so it is smooth.
6. In a pan, heat broth mixture, soy sauce, oyster sauce, sherry and pepper .
7. Cook, stirring, until sauce bubbles,thickens and has a nice glossy look.


8. Serve over hot Egg Foo Yung pancakes.

L's Kitchen Notes Notes:
Canned bamboo shoots, water chestnuts, oyster sauce, soy sauce and peanut oil can be found either at El Rey, Super Baru or at the Casa Lisa Chinese store in David. Romero's

 

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