Egg Foo Young #SundayFunday

This popular carryout dish is a Chinese/American version of an omelet.  Chock-full of flavorful pork and vegetables, it is cooked much longer and browned much more than a French omelet, then smothered in a flavorful, savory gravy. 

The Sunday Funday Bloggers are serving up sprouts today.....

Sneha of Sneha's Recipe is hosting this week and has invited us to join her in creating recipes featuring sprouted grains or legumes.  I chose legumes (bean sprouts); however, they had fresh sprouted grains at the grocery store, and I was very tempted.  Let see what the others decided to make......

• Stir-fried Cilantro with Bean Sprouts and Shrimpfrom Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

This omelet is filled with bean sprouts, giving it a nice crunch.  Flavored with ground pork that was marinated in a savory sauce and scallions, it was cooked in sesame oil for an extra boost of flavor.  The gravy is very thick and ladled over the top.  The minced pork will cook along with the omelet.

This dish can also be made vegetarian by adding additional vegetables of choice and omitting the meat.  You will still get plenty of protein from the eggs and nutrients from the vegetables.  

Entrees, Eggs, Pork, Quick, Easy, Gravy

Entrees, Eggs

Chinese American

Yield: 3 servings

Author: Wendy Klik

Egg Foo Young

This popular carryout dish is a Chinese/American version of an omelet. Chock-full of flavorful pork and vegetables, it is cooked much longer and browned much more than a French omelet, then smothered in a flavorful, savory gravy. 

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

Gravy

• 4 t. cornstarch
• 1 1/2 T. soy sauce
• 2 t. oyster sauce
• 1 T. Mirin Cooking Wine
• 1/2 t. sesame oil
• 1 c. water
• white pepper, to taste

• 1 1/2 t. soy sauce, divided
• 1/2 t. oyster sauce
• large pinch of sugar
• 2 oz. minced pork
• 1 t. sesame oil, plus more for meat and cooking
• 6 eggs
• 2 c. fresh bean sprouts
• 4 scallions, white part only, thinly sliced
• 1-2 cloves garlic, minced
• salt to taste

Instructions

Gravy

1. Mix the cornstarch, soy sauce, oyster sauce, Mirin, sesame oil, water, and pepper in a small sauce pan. Bring to a boil, reduce the heat to a simmer, and cook, stirring constantly, until a smooth gravy is formed. Keep warm.

Omelet

1. Place the minced pork in a small bowl. Add 1/2 teaspoon of the soy sauce, the oyster sauce, sugar, and a dash of sesame oil. Mix together with a fork.
2. In a large bowl, whisk the eggs with the garlic, salt, and pepper. Stir in the bean sprouts, scallions, and minced pork, breaking the pork into small pieces throughout the egg.
3. Heat some sesame oil in a non-stick skillet. Add 1/3 of the egg mixture to the pan and use a spatula to push the edges in to form a round shape. Cook until golden brown, about 2 minutes, flip, and cook the other side for another minute or two.
4. Turn onto a plate and cover with the gravy. Keep warm while the other omelets are made.

Notes

Adapted from a recipe found in RecipeTin Eats

Nutrition Facts

Calories

255

Fat (grams)

15 g

Sat. Fat (grams)

5 g

Carbs (grams)

13 g

Fiber (grams)

2 g

Net carbs

11 g

Sugar (grams)

5 g

Protein (grams)

18 g

Sodium (milligrams)

1061 mg

Cholesterol (grams)

341 mg

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