Egg Foo Young (Print Version)
# Ingredients:
01 -
8 beaten large eggs.
02 -
1/2 cup of bean sprouts, chopped fresh.
03 -
1/2 a red bell pepper, chopped finely.
04 -
A stalk of celery, sliced thin.
05 -
1/2 a small onion, minced.
06 -
1/2 cup mushrooms, chopped fine.
07 -
4 green onions, chopped — separate white parts and green tops.
08 -
1/2 teaspoon salt (kosher preferred).
09 -
1/4 teaspoon of white pepper.
10 -
A cup of cooked chicken, finely diced.
11 -
3 tablespoons of canola oil.
12 -
1 1/4 cups chicken broth for the sauce.
13 -
3 tablespoons soy sauce.
14 -
1 tablespoon vinegar made from rice.
15 -
2 teaspoons of brown sugar.
16 -
1 teaspoon sesame oil.
17 -
2 tablespoons of cornstarch.
18 -
3 tablespoons cold water.
# Instructions:
01 -
In a pan, mix the chicken broth, brown sugar, soy sauce, rice vinegar, and sesame oil. Heat it up, then add the cornstarch and water mixture, whisking until thick.
02 -
Stir together the beaten eggs, cooked chicken, chopped veggies, salt, and pepper until everything's mixed well.
03 -
Add oil to a hot skillet, pour in 1/2 cup of the egg mixture at a time, and cook each side for about 2 to 3 minutes till golden.
04 -
Pour the gravy over egg patties and sprinkle with the green onion tops to serve.
# Notes:
01 -
Swap soy sauce with tamari for gluten-free.
02 -
Use rotisserie chicken for convenience.