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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Do you have a recipe that shows how to cook this with shrimp? My best friend grew up in the south side of chicago and complains that california does not make egg fu yung/egg foo young the same at all. he said the gravy is suppose to be a gravy – not diluted soy sauce and that it’s supposed to be thick patties. this seems the same, but he said he always orders shrimp. i wanted to surprise him with this dish… -please let me know asap! i’d love to try! even if possible today!
Hi Rosemary – you can simply add about a half cup of cooked bay shrimp (the little ones) at the same time you add the bean sprouts and mushrooms. Good luck. Let me know how it goes.
LL
It is very interesting for me to read this article. Thanks for it. I like such themes and everything that is connected to them. I would like to read more soon.
Hi Thor! Let me know how it goes. Yes, I would use a ring mold if you want them smaller.
I remember them like you do. Smaller and darker in color. Not sure of the method they used? Deep-fryer, wok?
Good luck.
LL
Lori..where have you been all my life! I moved to Salt Lake City in 2001, the first time I visited a Chinese rest, I ordered my child hood favorite, Veg Egg foo young…to see what they brought out…it just killed me…was nothing like the little south side joints of chicago…I have tried and tried many places (giving the Dragon Diner a chance morrow) to find my chicago Veg Egg foo young, but I am very happy to finally find your recipe with pictorials of the deed….as we say in utah..RITE ON!!! I can't wait to make it. Though the ones i experienced in chi town all my life were small and thick…two to a box….how would one get them too that size…i love impressing my salt lake friends….hehehe. smaller omelet pan i suppose…? THANK YOU AGAIN!