Chinese Egg Foo Young

By JenHall

This is very tasty

NOTE FOR NEXT TIME - This would be great with either some ham or small cooked shrimp.....

Ingredients

• Sauce:
• 1 tablespoon olive oil
• 1 tablespoon chopped, jarred garlic
• 2 tablespoons frozen chopped onions
• 1 - 16 oz. bag frozen oriental vegetables, thawed (2 carbs)
• 2 cups canned or fresh bean sprouts
• 1 tablespoon soy sauce
• salt & pepper to taste
• 1 can water chestnuts
• 10 eggs
• Toasted sesame seeds to garnish
• chives or scallions to garnish
• 1 1/2 cups chicken broth
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water

Details

Servings 4

Preparation

Step 1

In a non-stick skillet over medium high heat, heat the oil and saute garlic & onions until onions are translucent, about 3 minutes. Add oriental vegetables, bean sprouts, soy sauce, water chestnuts (any meat you might want, cooked) and a pinch of salt & pepper & cook on high for about 2 minutes or until vegetables have softened. Lower heat to medium & pour the eggs on top of vegetables. Let the eggs cook, not stirring, until they have set like an omelet, about 10 minutes. Placing a cover over the pan helps the top to set.

Meanwhile, in a small saucepan over medium heat, combine the chicken broth, soy sauce, salt, & pepper & bring to a boil. Mix the cornstarch & water together in a small bowl & add to the chicken broth mixutre, stirring & cooking until thickened.

Cut the egg foo young in quarters, using a spatula. Place a quarter on a dinner plate. Top with sauce & garnish with sesame seeds & chives or scallions.