• Nicole Shelly

Egg foo Young

I never actually had this at a restaurant because I am a huge snob when it comes to eggs. We have the best eggs and I can’t eat any others. I used to make this more often, but haven’t in a long time. I just found out that the gravy version is not very authentic. So I tried a different recipe and of course changed it, so here it is.

Makes 4 pancakes

6 eggs, whisked

bean sprouts or mizuna stems, chopped

one bunch of green onion, white and green parts separated

1 cup cooked pork and/or shrimp, chopped (optional)

3 T. soy sauce

1 t. sesame oil

salt and pepper to taste

oil for frying

green onion tops, chopped for top

cooked rice for serving

Sriracha and cilantro for serving, optional

1. Season the eggs with soy sauce, sesame oil, salt and pepper to taste.

2. Heat a tablespoon of oil in a wok over medium or so heat.

3. Add a ladle full of egg mixture to the wok. Add 1/4 of the bean sprouts or mizuna stems and meat if adding to the center and spread with the ladle.

4. Cook for a few minutes until lightly brown on that side. Flip to the other side and cook through. It will get a bit puffy.

5. Repeat 3 more times to make 4 pancakes.

6. Serve on cooked rice with green onions, sriracha and cilantro.



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