Egg Foo Young has always been a comforting dish to me. I loved it as a small child and it’s something I eat from time to time still as an adult. I’ve kept this simple and filled it with bean sprouts and carrots and made the sauce light. In some areas of the world they don’t put any sauce on this dish – but I opted to have a little bit.
Ingredients (makes 2 large or 3-4 smaller):
4 eggs, beaten
1 cup bean sprouts
1/4 cup shredded carrot
1 medium shallot, diced
2 scallions, sliced
1 1/4 cup vegetable broth
3 teaspoons gluten free soy sauce
1/2 teaspoon sesame oil
1 garlic clove, minced
2 teaspoons cornstarch
salt and pepper, to taste
In a large skillet over medium heat place the vegetable broth, soy sauce, garlic, salt and pepper. Bring to a low boil then reduce heat and add the cornstarch. Blend well then keep on low heat stirring occasionally for 10 minutes.
In a medium sized bowl, whisk the eggs with the sesame oil. Stir in the bean sprouts, scallions and carrots. In skillet or wok on medium-high heat, add a bit of olive oil (2-3 tablespoons). Enough to cover the pan and then some. Once the oil is hot add half the egg mixture. Cook for 2-3 minutes, you’ll see the sides start to lightly brown and the egg should move easily in the pan. Flip over and cook another 2-3 minutes. Remove from the pan and repeat for the second half of the mixture. Spoon some sauce over top and add the sliced scallions. I made 2 large egg patties, but you can make 3-4 smaller ones. Enjoy!