Breakfast & Brunchclosetcooking
Egg Foo Young
Egg foo young is a Chinese omelette that is packed full of vegetables and sometimes meat, and it’s commonly served over rice and smothered in a simple and yet tasty gravy.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- spatula
📝 Preparation Steps
1
Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
garlic, grated1 cloveginger, grated1 teaspoon
2
Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
broth1 cupsoy sauce1 tablespoonrice wine (or dry sherry)1 tablespoonmirin1 tablespoon
3
Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
cornstarch1 tablespoonwater1 tablespoon
4
Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
teaspoon sesame oil1/2oil1 tablespoon
5
Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
eggs, lightly beaten3
6
Heat the oil in a pan over medium heat.
teaspoon sesame oil1/2oil1 tablespoon
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 a spatula.
8
Serve topped with the gravy and extra vegetables if desired.
Nutrition Facts
calories
Calories 245
fat Content
Fat 14g
fiber Content
Fiber 2g
sugar Content
Sugars 4g
sodium Content
Sodium 854mg
protein Content
Protein 11g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 239mg
carbohydrate Content
Carbs 14g
saturated Fat Content
Saturated 2g
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