Mushroom Egg Foo Young
UPDATE:
A newer recipe for Egg Foo Young is now posted here.
I grew up in Chicago.
Every Sunday we would have Chinese take-out for dinner.
As a kid, one of my favorite dishes was the mysterious egg foo young.
Back then, the only ingredient that I knew it contained for sure, was egg.
Blend 4 eggs with 2 T. flour, then add a finely chopped shallot, a couple sliced scallions, chopped parsley, salt and pepper.
Add about a cup each of chopped bean sprouts and cooked brown mushrooms.
Heat vegetable oil in an omelette pan then ladle in half of the egg mixture. This recipe makes 2. Cook over medium high heat until the bottom browns. Finish cooking the top side under the broiler.
Meanwhile prepare the gravy by making a light brown roux with 2 T. each vegetable oil and flour. Slowly add a cup of beef (or vegetable) stock, finish with a splash of dry sherry, salt and pepper to taste.
Place a serving platter on the pan and flip the egg foo young over onto the platter.
Top with gravy and garnish with scallions and parsley.
Egg Foo Young, demystified and delicious.
Do you remember an exotic dish from your childhood?
UPDATE:
A newer recipe for Egg Foo Young is now posted here.
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Lori Lynn, I didn’t realize that you grew up in Chicago!
You have solved the mystery of egg foo young for me; to this day, I still wasn’t absolutely sure what it was and what the sauce was. That’s great!
When I was a kid, my mother also made escargots, as another commenter mentioned about hers; they’re pretty exotic! And we got Chinese food often; Mom would always order shrimp with lobster sauce, and as an appetizer, we’d often have rumaki (which I have been thinking of making lately, as I have a bag of chicken livers in the freezer).
Of course, this is back in the time and place where we routinely ate steamed artichokes, a whole artichoke per person, either with lemon butter or stuffed. Among my friends, that was really an oddity!
That looks really tasty!
I never know an Egg Foo Young can go with gravy. What a unique dish, and it sounds good! I would like to give it a try!