Inspiration: The Spruce Eats
It still tastes just as good as scrambled eggs. This makes a BIG omelet so just be ready if it isn't picture perfect.
Ingredients
For the Sauce:
½ cup low-sodium chicken broth
1 tbsp light soy sauce
1 tbsp dry sherry
Dash of sesame oil
freshly ground black or white pepper
1 tsp cornstarch dissolved in 4 tsp water
For the Egg Foo Young:
6 mushrooms, sliced
½ cup mung bean sprouts
¼ to ½ cup Napa cabbage, shredded
3 chicken sausages, cooked and chopped into ¼ inch pieces
5 large eggs
1 tsp salt
Freshly ground black pepper, to taste
2 to 3 tsp dry sherry
3 tbsp peanut oil
1/4 cup onion, peeled and chopped
2 green onions, chopped
Preparation
For the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, sherry, sesame oil, and pepper to taste. Turn up the heat and add the dissolved cornstarch-water mixture, stirring quickly
Move to another burner and keep warm on low heat while preparing the omelet In a medium bowl, lightly beat the eggs with the salt, freshly ground black pepper, and sherry and reserve
Heat 1 tbsp oil in a wok or frying pan over medium heat. Add the onion and sausage. Stir fry for 2 minutes, then remove from the pan with a slotted spoon and reserve. Add 1 more tbsp of oil, and stir-fry the reserved mushrooms until they're browned. Remove from the pan and reserve
Add the cooked sausage, onion, and mushrooms to the reserved egg mixture, along with the bean sprouts and cabbage
Add the remaining 1 tbsp of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom. Turn over and cook until golden brown
Serve hot with the warmed sauce poured over the top
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