Egg foo yung recipe easy
This famous egg recipe is very tasty that you may never seem to get enough of. The special sauce makes it look very fancy but it is very easy to make.
Preparation time: 15 minutes
Cooking time: Sauce-5 minutes
Egg -15 to 20 minutes
2 Tablespoons vegetable oil, plus more for frying
6 ounces white mushrooms, trimmed and sliced
1-1/2 teaspoons sugar, divided
1 cup low sodium chicken broth
3-1/2 teaspoons low-sodium soy sauce, divided
1 Tablespoon cornstarch
1/2 medium onion, thinly sliced
6 ounces Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch of scallions, thinly sliced
6 large eggs, beaten
1 teaspoon toasted sesame oil, optional
1. Saute mushrooms over medium-high heat in 1 tablespoon of vegetable oil. Add 1/2 teaspoon of sugar and continue sautéing until golden brown for about 3 minutes. Pour in the chicken broth and 2 teaspoons of soy sauce.
2. Dissolve cornstarch in 1/4 cup of cold water and stir in a few drops at a time quickly to avoid lumps. Let mixture boil until thickened, stirring constantly, for about 1-2 minutes more. Remove from heat.
1. Using another skillet, heat oil over medium-heat. Sauté the onions and remaining 1 teaspoon of sugar. Cook onions until transparent.
2. Add in the bacon and continue to cook for another two minutes. Then add peas, 1/2 of the scallions and the last half of the soy sauce. Stir occasionally while cooking for another minute. Remove from heat. Allow cooling for a few minutes in a bowl. Beat eggs and combine with sautéed ingredients.
3. Using the same skillet, return to medium heat and add 1/4 inch of vegetable. Spoon 1/4 of the egg mixture into the skillet, cook omelet until puffy for 1-2 minutes. Flip and cook for another minute. Cook 3 more omelets with the same procedure. Drain in paper towels and then arrange in a platter. Pour mushroom gravy over omelets and use the rest of the scallions as garnish.