Friday, January 31, 2014

Egg Foo Yong

Gong Hoi Fa Choy! 
Gong Hoi Fa Choy! ...Or there abouts! It is the Chinese New Year. The Year of the Horse. Slave is very sorry about being so late with this. Hadn’t thought about it, but Master Indy said to go ahead. It might prompt someone to get out the wok and do some cooking. Sad to say that slave's wok must have taken its own walk out of here, because it is nowhere to be found.
Slave loves Chinese food and if given the chance will go out to eat Chinese at least once a month. Just to keep in chop stick practice. However much of Chinese cooking has eluded its training.
This Egg Foo Yong is a simple to fix dish and most of the ingredients are in the pantry.

2 Tbs vegetable oil, plus more for frying
oz white mushrooms, washed, trimmed and sliced
1½ t
sp. sugar, divided
C. low sodium chicken broth
3½ tsp. low-sodium soy sauce, divided
½ Tbs. cornstarch
½ medium onion, thinly sliced
oz Canadian bacon, diced
C. frozen peas, thawed
1 bunch of scallions, thinly sliced
1 sm can bamboo shoots, thinly sliced
6 large eggs, beaten
1 tsp. toasted sesame oil, optional
Get all of your cutting done first. 

Heat 1 tbs vegetable oil over medium-high heat. Fry the mushrooms and ½ teaspoon sugar till they turn a nice golden brown, about 3 minutes. Add the broth and 2 tsp. soy sauce. Mix the cornstarch with ¼c. cold water, this is your slurry; stir the mushroom mixture as you add the slurry a tiny bit at a time. Then let boil until it thickens, about 1-2 minutes. Then set aside.

In another skillet heat 1 tbs vegetable oil over medium-high heat.

Add the onion and a second teaspoon sugar. Stir and cook until they soften, 4 minutes.

Add the bacon and cook 3 minutes more.

Add the peas, half of the scallions, the bamboo shoots and the remaining 1½ teaspoons soy sauce; cook two more minutes.

Line a plate with two layers of paper towels and spread this mixture on that to cool for about 3 – 4 minutes.

Transfer to large bowl and whisk in the already beaten eggs.
Wipe out
your skillet. Return to medium-high heat and add ¼ inch of vegetable oil. You want this because it will allow the egg mixture to puff up. When the oil is hot, scoop out some of the egg mix with a large dipper and ease it into the oil. Cook until puffy, NOTE this will cook very fast, keep an eye on it. Some cookbooks say to let it cook for 2 to 3 minutes but if you do, you will get a dark brown omelet. That is not what this dish is all about! Carefully flip this over and let cook even less time, keep checking it. 

When it is solid transfer to a platter and do the next. You should end up with about 4 servings. Drain each on paper towels. You can add sesame oil to the mushroom gravy if you wish. Serve on the side for your guests to pour over the omelets. Also a small dish with the remaining scallions for them to add if they wish.

Just a note: while most of the ingredients are in your pantry, since it was the end of the month, slave found a trip to the store was called for.
It was packed! Now remember slave had been focused on this dish, and all it could think was: “Gee, I didn't know that many celebrated Chinese New Year!”
Of course then it hit slave that not only was tomorrow the Super Bowl, we had an ice storm barreling down on us this evening! DUH!

Hope Master Indy gets a good laugh out of it!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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