Egg Foo Yung
 
Prep time
Cook time
Total time
 
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
  1. In a medium bowl, beat the eggs until thoroughly combined.
  2. Add the bamboo shoots, water chestnuts, chives/scallions, garlic, meat, soy sauce, togarishi and sesame oil, stirring to combine well.
  3. In a small sauce pan, combine the cornstarch, chicken broth, rice vinegar, soy sauce, and five spice powder.
  4. Heat the sauce over medium low heat until it simmers and thickens.
  5. Taste and adjust seasoning as needed, keeping sauce warm over low heat for serving.
  6. Heat a large non-stick skillet or griddle over medium heat.
  7. When the pan is heated, pour ⅓ cup of egg mixture into pan trying not to expand past 5 inches in diameter.
  8. Cook for 2 minutes or lightly browned on the underside/slightly dry on the topside before flipping.
  9. Cook the remaining side for 2 minutes and remove to a plate to keep warm.
  10. Serve over rice with sauce on top.
Notes
This recipe makes five ⅓ cup egg foo yung omelettes - a healthy portion for one person.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/01/01/egg-foo-yung/