Egg Foo Yung

Let’s start the new year with an often overlooked dish that deserves more recognition. I will admit even I forget about this simple, but versatile meal. So today I want to correct that and bring some love to egg foo yung. This recipe is just one of many variations possible – this dish is truly one where you can let your creativity run wild. And did I mention that it is fast to make? Quick, versatile, and tasty… this is a winner I need to make more often!

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Egg Foo Yung

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 5

Ingredients

4 large or extra large eggs
¼ cup bamboo shoots, julienned
¼ cup water chestnuts, julienned
1 tbsp chives or scallions, thinly sliced
1 clove garlic, minced (approximately 1 tsp)
2 - 3 oz diced ham, cooked crab or salad shrimp
¼ tsp of light soy sauce
⅛ tsp shichimi togarishi
1 tsp toasted sesame oil
1 tbsp cornstarch
¾ cup chicken broth
1 tbsp rice vinegar
1 tbsp soy sauce
⅛ tsp five spice powder

Instructions

In a medium bowl, beat the eggs until thoroughly combined.
Add the bamboo shoots, water chestnuts, chives/scallions, garlic, meat, soy sauce, togarishi and sesame oil, stirring to combine well.
In a small sauce pan, combine the cornstarch, chicken broth, rice vinegar, soy sauce, and five spice powder.
Heat the sauce over medium low heat until it simmers and thickens.
Taste and adjust seasoning as needed, keeping sauce warm over low heat for serving.
Heat a large non-stick skillet or griddle over medium heat.
When the pan is heated, pour ⅓ cup of egg mixture into pan trying not to expand past 5 inches in diameter.
Cook for 2 minutes or lightly browned on the underside/slightly dry on the topside before flipping.
Cook the remaining side for 2 minutes and remove to a plate to keep warm.
Serve over rice with sauce on top.

Notes

This recipe makes five ⅓ cup egg foo yung omelettes - a healthy portion for one person.

In a small sauce pan, combine the cornstarch, chicken broth, rice vinegar, soy sauce, and five spice powder. Heat the sauce over medium low heat until it simmers and thickens. Taste and adjust seasoning as needed, keeping sauce warm over low heat for serving.

In a medium bowl, beat the eggs until thoroughly combined. Add the bamboo shoots, water chestnuts, chives/scallions, garlic, meat, soy sauce, togarishi and sesame oil, stirring to combine well.

Heat a large non-stick skillet or griddle over medium heat. When the pan is heated, pour 1/3 cup of egg mixture into pan trying not to expand past 5 inches in diameter. Cook for 2 minutes or lightly browned on the underside/slightly dry on the topside before flipping. Cook the remaining side for 2 minutes and remove to a plate to keep warm. Serve over rice with sauce on top.