Asian is easy in this healthier version of the Chinese favorite. For variety and extra protein, add leftover diced chicken, shrimp, or baked tofu. Serve with a side of steamed pea pods and cups of green tea.
Recipe Ingredient Details:
3 tablespoons flour
1/2-1 teaspoon salt
1/2 teaspoon white pepper
6 scallions, thinly sliced (white and pale green parts)
1/4 cup fresh mung bean sprouts
1/4 cup chopped green pepper
1/4 cup sliced mushrooms
1/4 cup chopped water chestnuts
2 teaspoons sesame or peanut oil, divided
1 tablespoon cornstarch
3/4 cup vegetable stock
1 teaspoon honey
1 tablespoon low-sodium tamari
1 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes
In a small bowl, beat eggs. In a medium bowl, mix together flour, salt, and white pepper. Add scallions, bean sprouts, green pepper, mushrooms, and water chestnuts and toss to coat. Stir in eggs.
In a medium, nonstick skillet, heat 1/2 teaspoon sesame or peanut oil over medium heat. Ladle about 1/2 cup of egg mixture into skillet and cook until bottom is golden, 2–3 minutes. Flip and cook the other side for 2–3 minutes, until bottom is golden and eggs are set. Transfer to a warm platter. Repeat process with remaining oil and egg mixture.
While eggs are cooking, whisk cornstarch and stock in a small saucepan. Whisk in honey, tamari, toasted sesame oil and red pepper flakes. Cook over medium heat for 2–3 minutes, until smooth and thickened. Serve over egg foo yong.
Sun, 2012-08-19 19:41