Have you got another confession to make? Are you a fool who has never tried egg foo young? Well, it’s time to be my hero and try out this ultra delicious recipe for a Chinese omelette packed full of veggies and smothered in gravy that will put you end over end and you’ll definitely want these to stick around.
- 3/4 cup bean sprouts
- 1/4 white onion, diced
- 1/2 cup zucchini, grated
- 1/4 cup carrot, grated
- 3/4 cup bok choy or spinach, thinly sliced
- 1/2 cup shiitake mushrooms, thinly sliced or shrimp or meat of choice
- 1 small clove garlic, grated
- 1 teaspoon ginger root, grated
- 1/2 teaspoon salt
- 1 cup broth
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon sesame oil
- 3 eggs, lightly beaten
- 1 handful cilantro, chopped
- 1 tablespoon oil
- 1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt well in a large bowl and set aside.
2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
5. Squeeze any excess liquid from the vegetables, drain and mirin the eggs along with the cilantro.
6. Heat the oil in a pan over medium heat.
7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with your spatula.
8. Serve over steamed rice and top with the gravy and extra vegetables if desired.
Try this recipe and you can have it all! This could be the one, let me tell you.