Egg Foo Young with Garlic Sauce
Serves 1
Directions
- 1Boil the quarter of an onion, quarter cup of frozen peas and carrots, and quarter cup of bean sprouts until the onions soften.
- 2Pat dry the blanched vegetables with a paper towel.
- 3Cut the cooked shrimp into little pieces.
- 4Add two eggs to the vegetables and shrimp mixture and mix well.
- 5Heat vegetable oil in a pan to 350°F (175°C).
- 6Test if the oil is ready by checking for bubbles around chopsticks.
- 7Take some of the mixture to form patties and drop them into the hot oil from the side.
- 8Continue adding patties and flip them once the back side is ready.
- 9Transfer the cooked patties to a plate lined with a paper towel.
- 10For the garlic sauce, combine 3 tablespoons of oil, 3 heaping teaspoons of garlic paste, 0.5 cup of chicken broth (or 0.5 cup water with 0.5 teaspoon chicken bouillon), 3 tablespoons of less sodium soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 0.25 teaspoon of white pepper in a pan.
- 11Bring the sauce to a boil.
- 12Add about 0.25 teaspoon of crushed red pepper, if desired.
- 13Make a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of water.
- 14Slowly add half of the cornstarch slurry to the boiling sauce, mixing continuously, to avoid making it too thick.
- 15Serve the Egg Foo Young patties with the garlic sauce.
Ingredients
- 0.25 onion
- 0.25 cup frozen peas and carrots
- 0.25 cup bean sprouts
- shrimp
- 2 eggs
- vegetable oil
- 3 tbsp favorite oil (avocado oil used)
- 3 tsp garlic paste
- 0.5 cup chicken broth
- 0.5 cup water
- 0.5 tsp chicken bouillon
- 3 tbsp less sodium soy sauce
- 1 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.25 tsp white pepper
- 0.25 tsp crushed red pepper
- 2 tbsp water for slurry
- 1 tbsp cornstarch
Equipment
panpaper towelchopsticksfrying china
Tips
- Feel free to season the omelets if you like, as the basic recipe doesn't include seasoning.
- Pat dry blanched vegetables to prevent excess moisture.
- Cooked shrimp should be cut into small pieces and not blanched.
- When adding cornstarch slurry, add half at a time to control the thickness of the sauce.
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