Egg Foo Young is a comfort food staple of American-style Chinese food. A Chinese frittata, this egg-y concoction is filled with cabbage, onions, shiitake mushrooms, and Chinese sausage, then drizzled with a tangy ginger-garlic-soy sauce. I like this recipe because it does not use much oil nor require deep-frying.
Egg Foo Young (adapted from the Spruce Eats)
Yield: 10-inch frittata
For the Sauce:
1/2 cup chicken stock
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1 tablespoon light soy sauce
1 tablespoon Shaoxing Rice Wine/dry sherry
Dash sesame oil
1 teaspoon cornstarch dissolved in 4 teaspoons water
Make the sauce. Bring the chicken broth to a boil in a small pot over medium heat. Add the garlic and ginger, and stir. Stir in the soy sauce, rice wine or sherry, and sesame oil. Turn up the heat a little and add the cornstarch mixture, stirring until thickened. Set aside.
For the Egg Foo Young
6 dried shiitake mushrooms
1/4 to 1/2 cup cabbage, shredded
1/4 cup onion, peeled and sliced
1/2 cup mung bean sprouts, optional
1 Chinese sausage
5 large eggs
Salt and Pepper
2-3 teaspoons Shaoxing Rice Wine/dry sherry
2 tablespoons rice bran oil or a neutral oil
2 scallions, sliced diagonally, optional
Make the egg foo young. Soak the mushrooms in hot water until softened. Put a small bowl or plate on top of the mushrooms to keep them submerged in the hot water, 15 minutes. When they soften, squeeze out the excess water, cut off the stem and discard, and slice the cap into strips. Set aside.
Rinse and drain the cabbage and mung bean sprouts, if using. Set aside. Chop the sausage on the diagonal and set aside. Cut the onion into thin slices and set aside. In a medium bowl, lightly beat the eggs with a little salt and pepper, and the rice wine or sherry. Set aside.
Heat 1 tablespoon oil in a 10-inch skillet over medium heat. When the oil is hot, lightly stir fry the cabbage until softened and wilted. Add the bean sprouts, it using, and cook until just wilted, about 1 minute. Remove and cool slightly, then add to the eggs. To the remaining oil in the pan, stir fry the sausage and onions until lightly browned. Remove and cool slightly. Then add to the egg mixture. Cook the mushrooms for a minute. If more oil is needed, add a teaspoon to the pan. Remove mushrooms and cool slightly. Add to the egg mixture.
Add remaining 1 tablespoon oil to the skillet and heat it over medium heat. When it is hot, scrape the egg mixture into the pan. Turn down the heat to medium-low. Re-arrange the fillings so they are evenly distributed. Cover the egg foo young and let the eggs set around the edges, 2-3 minutes. Using a silicone spatula, go around the edges to release the eggs. Cover and cook until the center is somewhat set–it shouldn’t be liquid, about 5-8 minutes. Remove the cover and put a large plate over the skillet. Holding the skillet handle with your dominant hand, and covering the top of the plate with the other hand, invert the skillet and the plate. The egg foo young will drop out onto the plate. Put the skillet back on the heat source, turn it up to medium, and slide the egg foo young into the skillet to brown the top, 3-5 minutes.
Slide the egg foo young onto a large plate. If the sauce is cold, reheat. Drizzle the warmed sauce over the top and sprinkle with scallions, if using.