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Cantonese Egg Foo Yung Recipe
|Oyster mushrooms||3 Ounce, bottoms of the stems trimmed|
|Bok choy stalks/Finely diced celery||1 Cup (16 tbs)|
|Sweet red pepper||1 , diced fine|
|Onion||1⁄2 , chopped|
|Vegetable oil||3 Teaspoon|
|Eggs/1 cup prepared egg substitute||4 Large|
|Dry sherry/Dry vermouth||1 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
|Chili sauce||1 Tablespoon|
|Hot pepper sauce||To Taste|
Serving size: Complete recipe
Calories 620 Calories from Fat 320
% Daily Value*
Total Fat 36 g55.1%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1965.2 mg81.9%
Total Carbohydrates 41 g13.6%
Dietary Fiber 6.9 g27.5%
Sugars 13.1 g
Protein 33 g66.4%
Vitamin A 163.2% Vitamin C 331.8%
Calcium 21% Iron 36.1%
*Based on a 2000 Calorie diet
Mix the cornstarch with the remaining 1/2 cup of cold broth until there are no lumps.
Pour it all at once into the boiling sauce, stirring constantly until it bubbles and thickens.
Reduce the heat and simmer 2 to 3 more minutes, whisking.
Correct the seasoning.
Put the sauce in a gravy boat and keep it warm.
Prepare the vegetables.
Heat 1 teaspoon of oil in a seasoned 9-inch cast-iron or nonstick skillet (if you use another kind of pan, you'll need more oil), and stir-fry the mushrooms, bok choy, pepper, and onion together until they are tender-crisp.
Remove them from the pan and let them cool slightly.
Put the eggs in a bowl with the sherry or vermouth.
If you're using whole eggs, stir as little as possible to blend the whites and yolks.
Do not beat the eggs or egg substitute.
Add the cooled vegetables.
The recipe can be prepared ahead to this point and refrigerated until ready to cook.
Heat 1 teaspoon of oil in the frying pan and tilt the pan to coat the bottom.
When the oil is hot, ladle in half the egg mixture, smoothing it with a spatula over the pan, and cook on medium heat until the bottom is brown, loosening it from time to time with the spatula.
Turn the omelet (you may have to do this in 2 pieces) and cook until the eggs are set and the second side is brown.
Keep it warm.
Scrape any crust from the pan, add the remaining 1 teaspoon of oil, and proceed as above to cook the second omelet.
Pass the sauce with the egg foo yung.