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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Egg Foo Yung is one of my favourites and now that I see it’s not that complicated to make, why bother bringing in take out altogether?
Hi Anamika- happy friendship day to you. You are always so sweet.
Hi ECV – no? Chinese-American dish at its best. Do try.
Marie – raw clams in your childhood, so exotic! My mother made a beef tongue once, that was not successful with the kids. We thought we could see the taste buds. Yuck. haha now
HI Lore- a great veggie combo. Very tasty.
Hi Simona – there are those mysteries from the past. Before I knew how to cook, I could not fathom that one could actually make their own marshmallows or ketchup either…
Funny Heather – so were the deep fried mysteries from the deep south tasty? Oh, that is great that you mention tortilla, I was going to post one soon.
Hi Sandi – I hope the Chang Garden was able to satisfy your craving.
Darius T – let’s see that Mongolian Beef!
Hi Laurie – that is funny on escargots, your mom was a real gourmet. I love it in restaurants but I just can’t make it at home, as I have so many snails in my garden, and my dog Wilson thinks they are his pets.
Hi MWL – welcome! Sure, what doesn’t go with gravy??
Hi Kevin – it is, I make it all the time.
Hi Lisa – Oh, I love rumaki! Did you make it? I told my mother (75 years old) about my blog post and asked her if she remembered the egg foo young, sure she did, from our Chinese take-out on Howard Street, so MA, I say, what was in the egg foo young? She says, I don’t know, but I haven’t found one I like here in Santa Barbara. Cute.
I’ve never had egg foo young! It kind of reminds me of a Spanish tortilla.
You always have the best photos… gorgeous!
The only “mystifying” foods from my childhood involve lots of deep frying at my East TX grandparents’ house. I think I’ll let those continue to be a mystery…
I also enjoy demystifying dishes: it’s quite satisfactory.