Egg Foo Yong with Honey-Tamari Sauce
Servings
4people
Servings
4people
Ingredients
  • 6 eggs
  • 3tablespoons flour
  • 1/2-1teaspoon salt
  • 1/2teaspoon white pepper
  • 6 scallions, thinly slicedwhite and pale green parts
  • 1/4cup fresh mung bean sprouts
  • 1/4cup chopped green pepper
  • 1/4cup sliced mushrooms
  • 1/4cup chopped water chestnuts
  • 2teaspoons sesame or peanut oil, divided
  • 1tablespoon cornstarch
  • 3/4cup vegetable stock
  • 1teaspoon honey
  • 1tablespoon low-sodium tamari
  • 1teaspoon toasted sesame oil
  • 1/2teaspoon red pepper flakes
Instructions
  1. 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.
  2. 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.
  3. 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.