Friday, December 10, 2010

205. Egg Foo Young, Fun to Pronounce

Because of my dad's job in the wholesale liquor business, my parents took us out to eat frequently at the restaurants that were his accounts. We were lucky to have a large variety of great places to visit and I especially loved it when an Oriental restaurant was selected.

Names of the dishes were exciting to think about and often fun to pronounce. Chinese pepper steak, lemon chicken, sesame chicken, Kung Pao chicken, Moo Goo Gai Pan, Szechuan pork, sweet and sour pork, stir fried shrimp with cashews, egg foo young, fried rice, egg rolls, spring rolls, fortune cookies...the list was endless. Meals were always served with more than generous helpings of wonderful white and fried rice...I love rice, it is a comforting accompaniment.

The first time my parents ordered egg foo young, I had no idea what to expect...It was served as a side dish to the entree. The flavors were wonderful and that is where I also had my introduction to bean sprouts and the amazing water chestnut...a sweet, crunchy vegetable. Egg foo young tastes wonderful and is an economical way to use up left over vegetables and meat...

The ingredients for egg foo young can determine the overall taste of this dish and the recipe for today's post lists vegetables that I like. The shrimp is optional. I love water chestnuts, so I used the whole can; the bean sprouts are a must.

I serve the finished pancakes on top of fragrant rice, which I love for its flavor and fluffy quality. This rice can also be fried, but I am usually so hungry by the time the pancakes are cooked, all I want to do is assemble, serve and eat. The sauce is also very important to this dish; actually...I think it makes the dish!


Egg Foo Young






8 oz fresh mung bean sprouts or 1 can bean sprouts
¼ C celery, chopped
2 green onions, chopped
1 - 8oz can sliced water chestnuts, drained
9 cooked shrimp
1/4 C carrots, sliced into matchsticks (optional)
1/4 C chopped green pepper

Optional chopped vegetables: mushrooms, bamboo shoots, chopped steamed broccoli, chopped steamed cauliflower

4-5 eggs, beaten until frothy

3-4 C hot, cooked rice

Gravy recipe (below)

1. Make a pot of rice and keep warm. (See post #30 for perfect Basmati Rice directions)

2. Rinse and drain sprouts, ( pressing out water if canned). Mix well with all other vegetables and shrimp in a large bowl. Add eggs. If necessary, add a fifth egg. Mixture should be well surrounded by eggs. Mix lightly. Heat griddle or frying pan, med/hot temperature. Spray with non-stick coating. At once pour ¼ C of mixture for each omelet into a greased griddle or frying pan. (The picture shows that I had added a little chopped turkey ham, but it overpowered the shrimp flavor and I did not like it). Pull egg back to mixture with spatula when it starts to spread away from vegetables.



Cook until well set and brown on 1 side (3 or 4 min). Turn over carefully with spatula, ( use a large spatula to try to keep each pancake in one piece; brown second side, pressing down slightly if necessary. Avoid turning more than once. Remove to a plate and keep warm. Continue making pancakes.






Gravy

3 C boiling water
4 tsp beef bouillon or 4 cubes
1/4 C margarine or butter
1/4 C corn starch
1 T soy sauce
1 tsp Gravy Master

3. Combine boiling water with  instant beef bouillon. Stir to dissolve. Let stand to lukewarm, (or set pot in a pan of cold water to hasten the process). In another saucepan, melt butter or margarine, add cornstarch and blend well; add lukewarm stock very slowly, stirring constantly. Cook until thick; simmer 5 min. Add soy sauce and Gravy Master.

To assemble: Divide rice portions on plates. Place 2 patties on top of rice on each plate. Ladle gravy generously over patties. Serve immediately. Makes 8 pancakes, 4 servings. (If this is to be a side dish, allow 1 pancake per serving).

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