Egg Foo Young

• Produce

  • 20 g Bean sprouts
  • 3 Green onions
  • 1 Shiitake mushrooms, fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tsp Soy sauce, light

• Baking & Spices

  • 2 tsp Corn starch
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Cooking oil
  • 1 tsp Sesame oil

• Other

  • 1 small chunk Of leftover char siu, shredded

Found on chinasichuanfood.com

Description

Ingredients

• 2 large eggs
• 1 fresh shiitake mushrooms, root removed and cut into shreds
• 1 small chunk of leftover char siu, shredded
• 20g bean sprouts
• 3 green onions, cut into 1-inch sections (front half)
• pinch of salt
• 2 tablespoons of cooking oil
• 1/2 cup chicken broth
• 2 teaspoons light soy sauce
• 2 teaspoons corn starch
• 1 teaspoon sesame oil

Directions

• Prepare char siu shreds, mushroom and bean sprouts and green onion.
• Crack the eggs in a large bowl and then whisk; add a small pinch of salt and all the side ingredients. Combine well.
• Combine chicken broth, light soy sauce, cornstarch and sesame oil well and set aside.
• Load the serving plate with steamed rice.
• Heat up oil in a pan and pour the mixture in. Use pancake turner to shape the mixture into a small cake around 12cm in diameter (Tips shown in the video). Fry for around 3 minutes over medium fire and then turn over to fry the other side until golden brown. Transfer to serving plate.
• Pour the brown sauce prepared in step 3 in a deep pot. Heat over medium fire until boiling and then cook for around 1-2 minutes until the sauce is well thickened. Keep stirring in the process.
• Garnish chopped green onions and drizzle the brown sauce before serving.

Nutrition