Veggie Egg Foo Yung

 

In this Chinese version of an omelet, the fillings are mixed with the egg prior to cooking, not added in the pan. Fermented bean curd, available in Chinese/Asian markets, adds its own intense flavor. (Note: the two main types of bean curd are red and white: I used a cube of white fermented bean curd when preparing this dish).

Lightly cooking vegetables by blanching or sautéing prior to combining with the egg mixture helps coax out their natural flavors. However, if you prefer a crisper texture and higher nutrient content, feel free to skip this step. Another option is to top the egg foo yung with an assortment of raw veggies such as bean sprouts and red and green bell peppers.

Yield: Serves 4

Ingredients:

• 1/2 red bell pepper
• 1 cup mung bean sprouts
• 6 eggs
• 1/4 teaspoon salt (Guide Note: or to taste)
• 1/8 teaspoon pepper (Guide Note: or to taste)
• 1 teaspoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar
• 4 mushrooms, thinly sliced
• 1 green onion, thinly sliced
• 1 cube fermented bean curd, mashed
• 2–4 tablespoons oil

Preparation:

1. Remove the seeds from the red pepper and cut into chunks. Blanch the bean sprouts by plunging them briefly into boiling water, and drain.

2. Lightly beat the eggs. Stir in the salt, pepper, rice wine, and sugar. Add the vegetables and mashed bean curd. Mix well.

3. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add a quarter of the egg mixture. Cook until the bottom is cooked, then turn the omelet over and cook the other side. Continue with the remainder of the mixture, making four omelets. Serve with an egg foo yung sauce or soy sauce. (Note: you'll find several ideas for making a sauce in the recipes below: a simple sauce can be made by bringing 1 cup chicken stock or broth and 2 tablespoons light soy sauce to a boil, then thickening with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Season with pepper to taste).