Vegetable Egg Foo Young Recipes

VEGETABLE EGG FOO YOUNG

Steps:

• In a pot with Canola Oil (1/4 cup) at medium low heat, add chopped Onion (15 gram) and Fresh Ginger (1 slice).
• Cook until onions turn brown in color then strain into a cup, saving the flavored oil.
• Add the flavored oil back into the pot and add in All-Purpose Flour (1/4 cup).
• Mix until there are no lumps.
• Add in Unsalted Chicken Stock (1 1/2 cup) a 1/4 cup at a time. Make sure to stir in between additions until smooth before adding the next 1/4 cup.
• Add in Soy Sauce (1 1/2 tablespoon), Granulated Sugar (1/2 teaspoon), Salt (1/4 teaspoon), Sesame Oil (1/4 teaspoon), Chicken Bouillon Powder (1/4 teaspoon), Sherry Wine (1 tablespoon), Oyster Sauce (1 tablespoon), Dark Soy Sauce (1/2 teaspoon) and Ground White Pepper (1 dash). Stir until combined.
• Transfer gravy into serving bowl and set aside.
• Slice the Napa Cabbage (20 gram) into strips.
• Finely chop the Onion (20 gram)
• In a pot or wok of boiling water, start by blanching the onions for 5 to 10 seconds. Add in the Bean Sprouts (20 gram) and Frozen Peas and Carrots (20 gram) and blanch for 20 seconds and drain.
• Use a paper towel to wipe off excess moisture. This ensures that it doesn't fall apart when frying. Then transfer the vegetables to a bowl.
• Crack the Large Egg (2) and add them in. Mix the eggs and vegetables together just until there are no egg whites and all vegetables are coated.
• Heat some Frying Oil (as needed) to 340 degrees F (70 degrees C).
• Use a ladle and scoop half a cup of the egg mixture.
• Gently lower the egg mixture into the oil using the side of the wok as support. Fry for about 40 to 50 seconds on one side. Pour some of the hot oil on top of the egg so that it won't break when flipping.
• Pour some of the hot oil on top of the egg so that it won't break when flipping. Flip the egg and cook for another 20 to 30 seconds.
• Set aside to drain the excess oil.
• Serve with the prepared gravy and enjoy!

EGG FOO YOUNG

Steps:

• Place eggs into a medium bowl and beat till combined.
• Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
• In a non-stick skillet, add a tbsp of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
• Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
• Add a little oil (1/4-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
• Use 1/3 cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
• Serve over rice with gravy.

VEGETABLE EGG FOO YOUNG

Steps:

• Combine all the omelet ingredients in a large mixing bowl. Whisk well to combine.
• Combine all the gravy ingredients and whisk to blend.
• Pour into a pot and bring to a boil.
• About the time it starts to boil, you'll notice it has thickened. Remove from heat and let cool.
• Warm some oil in a skillet.
• Using a ladle, put some batter in the skillet and cook like a pancake, flipping as needed.
• Once all your omelets are cooked, layer them on a plate, pour some sauce over them and garnish with green onions.

EGG FOO YOUNG

Steps:

• Preheat a griddle over medium heat and brush it with some oil.
• Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
• Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
• Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
• Put 2 pancakes on each plate and top with the gravy.

EGG FOO YONG

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
• Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
• Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.

KETO EGG FOO YOUNG

Steps:

• Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
• In a large bowl combine beaten eggs and vegetable mixture.
• Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EASY EGG FOO YUNG

Steps:

• Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
• Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
• Add all of the Chop Suey vegetables to the bowl and mix.
• Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
• Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
• Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
• Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
• Serve plain or with with Easy Egg Foo Yung Sauce.