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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Thanks Robert, it's fun to get comments on items I posted a while ago. This one is a keeper. Please let me know if you make it!
LL
Wow,
Your Egg Foo Young recipe is SO much better than anything on the Food Network, the pictures add so much here. Absolutely wonderful.
wow..i like the way you coooked your egg foo yong! Most of the time, cooks scrambled it up… but you did a OK! Thumbs up!
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Alisha Wright
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Hi Giz -it is delicious and easy to make as long as it is your main dish, if you want all those other dishes, beef chow mein, chicken chop suey, egg rolls, pan fried noodles, I would go with take out!