One of my favorite Chinese foods is Egg Foo Yong, which is nothing more than a Chinese-style omelet. Egg Foo Yong is like the 'Chinese' dish Chop Suey in that it was not developed in China, but in America by Chinese chefs. This dish can be cooked in a wok, but a cast iron skillet or griddle works much better, as more can be cooked at one time.
Egg Foo Yong
- 4 eggs
- 1 cup drained bean sprouts
- 1/2 cup Chinese Napa cabbage, finely chopped
- 1 small stalk celery, chopped
- 2 green onions, chopped
- 1/2 teaspoon salt
- peanut oil for cooking
Sauce
- 1 cup cold water, or beef, chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 can mushroom stems and pieces, drained
Break eggs into large bowl. Whisk eggs together with fork. Add bean sprouts, cabbage, celery, onion and salt and combine. Heat wok or skillet, put in a tablespoon or two of peanut oil. When oil is hot, add about 1/3 of a cup of the egg mixture. Fry until golden brown, turn over and fry other side until golden brown. Continue until all egg mixture has been used.
In a small saucepan, combine water, soy sauce, garlic powder and cornstarch. Bring to a boil, stirring occasionally. When mixture boils, turn down fire to simmer and add mushroom pieces. Continue to cook sauce until mushrooms are warmed through. Serve over Egg Foo Yong.
A versatile recipe that you can add 1/2 cup of cooked ham, pork, beef, seafood or even cheese to the egg mixture.
