Egg Foo Young

by

Egg Foo Young

  • 8 large eggs lightly beaten
  • ½ red bell pepper finely chopped
  • 1 stalk celery sliced thin
  • ½ cup mushrooms finely chopped
  • ½ onion finely chopped
  • ½ cup chopped fresh bean sprouts
  • 4 green onions chopped green & white parts
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 1 cup cooked chicken finely diced I use rotisserie chicken
  • 3 tablespoons canola oil

Egg Foo Young Gravy

  • 1 ¼ cups chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

    • In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, salt, white pepper, and chicken.
  • In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
  • Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
  • Serve warm with the gravy and sprinkle with the rest of the green onions.
This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.

Notes

  • Bean sprouts are getting more difficult to find. The recipe is delicious, with or without them.
  • Other vegetables to use are zucchini and snow peas, but saute them in a little olive oil before adding them to the egg mixture.
  • Store leftover egg foo young in an airtight container for up to 3 days. For best results, store the gravy separately. Reheat the egg foo young and gravy in the microwave at reduced power for 30-second increments until warm. Pour the warm gravy over the omelet.

Nutrition

Calories: 261kcal | Carbohydrates: 8g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 257mg | Sodium: 1107mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 2mg
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