Name: Chinese Egg Foo Young
Prep time: 10 min
Cook time: 20 min
Ingredients: 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 garlic clove, 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

Chinese Egg Foo Young

By: Kevin of Closet Cooking (http://closetcooking.com/)

5 Comments

By: Kevin of Closet Cooking (http://closetcooking.com/)

Think of this recipe for Chinese Egg Foo Young from Kevin of Closet Cooking (http://closetcooking.com/) as a Chinese food equivalent of an omelette recipe. Stuffed with plenty of vegetables and flavor, this egg recipe is one of the best easy Chinese recipes around. Plus, this vegetarian recipe can be ready from start to finish in just 30 minutes.

Notes

This recipe comes courtesy of Kevin of Closet Cooking (http://closetcooking.com/)

For more recipes from and information about Kevin, be sure to check out his Featured Foodies profile page

Makes2 servings

Preparation Time10 min

Cooking Time20 min

Ingredients

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 garlic clove, 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

Instructions

Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt well in a large bowl, and set aside.
Bring the broth to a boil then reduce the heat and simmer, adding the soy sauce, rice wine and mirin.
Mix the cornstarch into the water, and add it to the gravy and simmer until it thickens. Mix in the sesame oil, reduce the heat to low to keep it warm while you cook the omelettes.
Squeeze any excess liquid from the vegetables, drain and mirin the eggs along with the cilantro.
Heat the oil in a pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3 to 4 minutes per side. Note: If the egg starts to spread out, push it back in with your spatula.
Serve over steamed rice and top with the gravy and extra vegetables if desired.