Vegetable Egg Foo Young (Chinese)

Vegetable Egg Foo Young
3 cup halal chicken broth
2 Tbsp minced onions
1/3 cup flour
3 Tbsp Soy Sauce
1/8 tsp ground pepper
5 eggs
¼ tsp ground ginger
1 green onion sliced thin
½ tsp. salt
1 cup bean sprouts
1 cup cooked mixed vegetables (use frozen or leftovers)
3 Tbsp vegetable oil (sesame, peanut, or olive)

1. In a medium saucepan add a cup of broth and saute the onions in it.
Then add the flour and whisk vigorously. As the mixture starts to thicken add the remaining broth and turn up the fire to medium high. Also add the soy sauce. When gravy obtains desired thickness turn fire down low and keep warm.

2. In large bowl beat eggs well. Add remaining ingredients except oil. In a large skillet heat 2 tablespoons of oil.

3. Drop egg mixture by ¼ cup full into the skillet. Fry for about 3 minutes until golden on bottom; turn and brown other side. Add additional oil to skillet if needed and fry remaining mixture. Top with gravy to serve, or add patties to gravy which ever you prefer. Add a side of rice.
Makes 4 servings

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