The egg part

The sauce

OK, this is the easiest egg foo young recipe I have ever tried. Simple to prepare with very few ingredients. But I must admit, I was a bit hesitant to try this recipe from omnivorescookbook.com for just that very reason. Because my other Egg Fu Yung recipe Shrimp or Pork Egg Fu Yung with Gravy or Sauce (and yes you can spell this Chinese egg dish several ways) calls for a lot more ingredients.

And although I love that version of one of my favorite Chinese dishes, I was in a hurry. It was getting close to dinner time, plus, I was also planning to prepare another Asian dish – Broccoli in Asian Garlic Sauce. (To be posted in a couple of days.) I just needed a couple of easy to prepare dishes to round out the meal I was serving that included 2 Chinese restaurant leftovers from the night before. You know how that is. You can’t finish all the food on the table at the restaurant. But there’s not enough left to make a small lunch, much less, a good-sized dinner. So, a couple of simple, meatless dishes would be perfect to complete the whole Chinese food dining experience again for this evening’s repast. (FYI: I could basically eat American Chinese food at least once a week. I like it that much!)   

And boy oh boy did I luck out with these 2 new recipes. And because both are better than most dishes with similar names found in Chinese restaurants (at least in our area), I am really excited to share both of these spectacular recipes with you.

So, without further ado, I give you (drum roll please) this fantastic recipe for Egg Foo Young. And I hope you enjoy this dish as much as we did.

And because I’m rather busy today cleaning house, making dessert to serve to HOA board members having their monthly meeting at our home tonight, and dinner to prepare (Savory Black Bean Chili and Buttermilk Cornbread), I better get on with my day. So, count yourself lucky. You are being spared any more rhetoric from me today.

Except, as always, peace and love to all.

For the Sauce:

½ c. chicken broth

1 T. oyster sauce  

1 T. dry sherry      

2 tsp. soy sauce  

½ tsp. granulated sugar

2 tsp. cornstarch

1 tsp. vegetable oil

1 clove garlic, finely chopped

Whisk the chicken broth, oyster sauce, dry sherry, soy sauce, sugar, and cornstarch together in a medium-sized bowl.

Heat the oil in a small saucepan over medium heat. Add the garlic. Sauté for about a minute or until the garlic is fragrant. 

Whisk the chicken broth mixture again to completely dissolve the cornstarch. Pour into the pan, and stir over low heat until a silky, thickened sauce is formed. Remove from heat and set aside.

For the Egg Foo Young: (perfect amount for two hungry people)

4 lg. eggs  

¼ c. finely diced red, yellow, or orange bell pepper

3 slim or 2 fat green onions, finely chopped

pinch kosher salt

pinch white pepper  

2-3 T. vegetable oil

Whisk the eggs well. Add the bell pepper, green onion, salt, and white pepper. Mix until well combined.

Heat the oil in a medium sized skillet over medium heat. Scoop 4 roughly equal portions of the egg mixture into the skillet.

Fry until golden brown, about 2 minutes per side. You can use your spatula to help keep the egg mixture from spreading. If the egg starts to brown too fast, turn down the heat.

Remove and serve immediately topped with sauce.