Egg Foo Yong

By Foodiewife

Wives with Knives

Ingredients

• For the sauce:
• 2 tablespoons vegetable oil
• 6 ounces mushrooms, trimmed and sliced
• 1-1/2 teaspoon sugar
• 1-1/2 tablespoons soy sauce
• 1 cup chicken broth
• 1 tablespoon cornstarch
• For the egg foo yung:
• 2 scallions, white and green parts, chopped
• 3/4 cup chopped raw shrimp, mushrooms or leftover chicken
• 1/4 cup water chestnuts, chopped
• 2 cups bean sprouts
• 2 tablespoons finely chopped celery or bamboo shoot5 large eggs
• 1 or 2 thinly sliced Thai chiles, chili garlic sauce or Sriracha chile sauce

Preparation

Step 1

For the sauce:
Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, about 3 minutes. Add the broth and and soy sauce. Mix cornstarch with 1/4 cup water, stir into the skillet and boil till thickened, about 2 minutes. Set aside.

Next:
Heat 1 tablespoon oil in a medium skillet. Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnuts and celery. Cook for about 45 seconds. Add the bean sprouts and cook for 2 minutes, until slightly softened. Add the soy sauce and cook for another minute until the bean sprouts have wilted.


In a bowl, beat the eggs. Add the cooked mixture and combine well.


Pour enough oil to film the bottom of a large skillet. Heat over medium-high heat, Ladle about 1/4 cup of the egg mixture to form 4 inch pancakes. Evenly distribute the veggies with a fork. Gently fry for 2-3 minutes per side until golden brown. Between batches replenish the oil and adjust the heat to prevent burning. Spoon mushroom sauce over the pancakes and pass thinly sliced chiles and hot sauce.