Egg Foo Young
Total Time: 45 minutesYield: 4 Servings
Source: omnivorescookbook.com
Category: Chinese
Ingredients
8 whole Eggs1⁄2 cup Red Bell Pepper (diced)
2 whole Green Onions (chopped)
1⁄4 teaspoon Salt
1⁄8 teaspoon White Pepper
4 tablespoons Vegetable Oil (plus 2 teaspoons)
1 cup Chicken Broth
2 tablespoons Oyster Sauce
2 tablespoons Rice Wine
1 tablespoon Soy Sauce
1 teaspoon Sugar
4 teaspoons Cornstarch
2 cloves Garlic (minced)
Directions
- Mix together chicken broth, oyster sauce, rice wine, soy sauce, sugar, and cornstarch in medium bowl.
- Heat 2 teaspoons oil in a small saucepan over medium heat until hot. Add garlic and stir fry a few times. Stir the sauce mixture once more then pour into the pan. Stir immediately until it forms a silky sauce. Transfer to a bowl.
- Place the eggs in a large bowl and using an immersion blender to blend eggs until homogenous. Add peppers, green onions, salt, and white pepper. Mix until well combined.
- Heat 2 teaspoons oil in a small skillet over medium heat and scoop 1/3 cup of mixture into the skillet to make a patty. Fry until golden brown about 2 minutes per side. Repeat with remaining mixture.
- Serve immediately topped with brown sauce.