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Saturday, March 8, 2008

Dinner Tonight: Veggie Egg Foo Young



EFY is a classic Chinese American dish. I say Chinese American because I am pretty sure this dish was created for American diners during the Chop Suey craze. This doesn't make the dish less delicious maybe just less authentic Chinese. It's still a very versatile dish that can consist of basically anything you desire from meats,seafood and in this case vegetables. What makes this different from your normal everyday breakfast omelet is the addition of soy sauce and the amount of oil in which you fry your omelet in. It is also smothered in gravy. Every time I have had EFY from a Chinese eatery I'm pretty sure it's always deep fried to get that crispy airy texture. While I didn't deep fry mine I did add a little bit more oil than I normally would to try to mimic the original texture of the EFY.


For Omelets:

4 large eggs
6 Shitake Mushrooms sliced
1 small onion chopped
1 handful bean sprouts
1/2 cup frozen peas
2 tblspns soy sauce
2 scallions chopped
salt and pepper to tasted
Canola Oil for cooking
Dash white cooking wine

For Gravy:

12 oz chicken stock
4 oz cold water
1 tblspn corn starch
black pepper to taste

Omeletes:

Add the chopped onions and mushrooms to a hot oiled skillet with cooking wine and saute for four minutes or so or until the onion are translucent and the mushrooms are tender. Add the frozen peas and bean sprouts and toss them around a few times and empty the mixture into a large bowl. In a separate bowl beat the eggs and the soy sauce together until the egg whites and the yolks are well blended. Add the egg mixture to the vegetables. Heat a large nonstick skillet with enough oil cover the bottom plus and additional tablespoon. With a ladle add the egg veggie mixture to the skillet and cook for about three minutes on each side or until the omelets are cooked through. Plate the omelets. Garnish with chopped scallions

Gravy:

Add cornstarch to the cold water and stir until dissolved. In a sauce pan bring the black pepper, stock and and cornstarch mixture to a boil. The mixture should thicken up into a clear gravy. Spoon over the omelets.

Serves two

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