Egg Foo Young – Perfect For Dinner Or Breakfast
This Egg Foo Young is your new go-to recipe for a speedy and satisfying meal. It’s a straightforward Chinese omelette filled with fresh veggies and a protein of your choice, like chicken or shrimp. Simple to whip up, it’s a dish that brings a burst of flavor without the hassle. Perfect for a quick dinner or a filling breakfast, this recipe adapts to your schedule. Whether you’re rushing in the morning or winding down in the evening, it’s a versatile dish that fits effortlessly into any meal plan.
Eggs: They form the base of the omelette. If you’re looking for a low-cholesterol option, egg substitutes can work. Bean Sprouts: Add a nice crunch to the dish. You can substitute these with shredded cabbage or thinly sliced bell peppers for a similar texture. Chicken or Shrimp: I chose chicken as my protein here but shrimp are common as well. Feel free to switch with tofu, beef, or pork, depending on your preference. Bell Peppers: They bring color and a sweet flavor. Swap with any other crunchy vegetable like carrots or snap peas. Green Onions: Offer a mild, oniony kick. Chives or finely sliced red onions can be used instead. Shiitake Mushrooms: Other mushrooms like button or portobello are great alternatives. Sesame Oil: Adds a nutty aroma. If you need a substitute, use a neutral oil like canola and a dash of roasted sesame seeds. Salt and Pepper: For seasoning. Adjust according to taste.
Chicken Broth: Use low sodium if possible. Vegetable broth or even water with a bit of seasoning works too. Soy Sauce: Gives umami flavor. For a gluten-free option, tamari is a good replacement. Oyster Sauce: Adds sweetness and depth. Hoisin sauce or a mix of soy sauce and a little sugar can mimic its flavor. Cornstarch: Thickens the sauce. You can use arrowroot powder or all-purpose flour as alternatives.
Let’s whip up some Egg Foo Young. It’s super easy and quick – you’re going to love how it comes together! First things first, grab a large bowl. Toss in the eggs, bean sprouts, your protein choice (chicken or shrimp), diced bell peppers, chopped green onions, and shiitake mushrooms. Now, add a splash of sesame oil and season it with a bit of salt and pepper. Give everything a good mix until it’s well combined. Heat up your non-stick skillet or wok over medium heat. We’re going to cook these in batches. Scoop about a quarter cup of the egg mixture into the skillet for each patty. Cook them until they’re golden brown on both sides, roughly 2-3 minutes per side. Once they’re done, set them aside on a plate. In a saucepan, bring the chicken broth to a simmer and stir in the soy sauce and oyster sauce. Then, add your cornstarch mixture – this will thicken the sauce beautifully. Keep stirring and cook it for about 2 minutes until it’s nice and thick. Finish it off with a dash of sesame oil for an extra kick. Place the Egg Foo Young patties on plates and generously drizzle them with your sauce. If you feel like it, top them with some freshly chopped green onions or a sprinkle of sesame seeds and serve along some steamed rice.
Storage
If you have leftovers, simply place the cooked egg foo young patties in an airtight container and refrigerate them; they’ll stay good for up to 3 days. To freeze, let them cool down to room temperature first, then transfer them to a freezer-safe container or wrap them individually in cling film or aluminum foil. They can be frozen for up to 2 months. To reheat, thaw them in the refrigerator overnight and then warm them up in a skillet over medium heat or in the microwave.
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