Egg Foo Young

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Well my friends, it’s time for breakfast…..which means that our Cooking with Astrology “Sagittarius” meal is coming to an end.  I hope that everyone has enjoyed this month’s meal as much as I have…..

This has been one of my favorite meals…..mostly because I absolutely love Chinese food, but also because…..

of my imaginary date Ian…..Yum!  I am starting to think that I need to find my own real-life date with black hair and crystal blue eyes…..what do you think?  Preferably not a vampire. 😉

Back to the eggs!!  Egg Foo Young is a lot like an Italian Fritatta.  The meat and vegetables are mixed in with the eggs and cooked together in a pan.  I will warn you, this is a heavy omelet to flip!  Mine did not turn out as gorgeous as I would have liked, but it did not affect the taste one bit!  I have a spot on my non-stick pan…that sticks!  I thought that it was loose, but not quite.  Arlo…..clean up in the kitchen!!!

How to make Egg Foo Young:

To make the Sauce:

Bring chicken stock to a boil in a small saucepan. Stir in the oyster and soy sauce.

Add the cornstarch/water mixture and stir until it thickens. Keep warm on low heat.

To make the Egg Foo Young:

Heat 2 Tablespoons of oil in a frying pan. Add the shrimp and cook until they turn pink and are fully cooked. Remove from pan and drain. Set aside…..

Heat 1 Tablespoon of oil and saute the onions and bell peppers for 2 minutes…..

Add the mushrooms and cook for one additional minute. Removed from heat and set aside…..

In a large bowl, lightly beat the eggs. Stir in the sherry, salt and pepper.

Add the cooked shrimp and vegetables. Stir to combine…..

Heat 2 Tablespoons of oil to the large non-stick frying pan. Add the egg mixture, gently pushing the sides to the center to allow the liquid to fill in around the edges…..

Continue to cook until the eggs are set and no liquid remains. Shake the pan front to back to make sure the eggs are loose, and flip the eggs to the uncooked side. *Don’t panic – you can also pour the mixture into the pan like pancakes and cook them individually.*

Once eggs are completely cooked, cut into wedges or circles (with a bowl) and place on a plate for serving.

Ladle the brown sauce over the eggs and serve.

Egg Foo Young is traditionally served cut into wedges, or cooked individually like pancakes.   Well they actually deep fry their individual servings, but I had no intentions of doing that!!  I would like to keep things somewhat healthy around here.

I used a bowl turned upside town to make mine into circles, just for the fun of it!!

Some additional celebrity Sagittarius birthdays…..Justin Furstenfeld {Blue October}, Nikki Sixx {Motley Crue}, Brad Pitt, and Jamie Lee Curtis and of course Ian Somerhalder!

Quick recap of our meal: Lychee Martini, Paper Wrapped Chicken, Chicken Chow Mein, and Almond Cookies.

Enjoy!!

Egg Foo Young

Egg Foo Young is a lot like an Italian Fritatta, and makes an excellent breakfast!

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Course: Breakfast

Cuisine: Chinese

Keyword: eggs, peppers, Chinese, breakfast, recipe, sauce, mushrooms,

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 272kcal

Author: Lisa Johnson

Ingredients

Brown Sauce

• 1 cup chicken stock
• 1 Tablespoon oyster sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon cornstarch dissolved in 4 Tablespoons of water

Egg Foo Young

• 3/4 pound fresh shrimp peeled, deveined, and diced
• 1 medium yellow onion diced
• 1 large red bell pepper cut into bite-sized chunks
• 1/2 cup fresh mushrooms thinly sliced
• 2 green onions finely chopped
• 6 large eggs
• 1 Tablespoon dry sherry or Chinese rice wine
• sea salt & fresh ground pepper to taste

Instructions

To make the Sauce:

• Bring chicken stock to a boil in a small saucepan. Stir in the oyster and soy sauce.
• Add the cornstarch/water mixture and stir until it thickens. Keep warm on low heat.

To make the Egg Foo Young:

• Heat 2 Tablespoons of oil in a frying pan. Add the shrimp and cook until they turn pink and are fully cooked. Remove from pan and drain. Set aside.
• In a large non-stick frying pan, heat 1 Tablespoon of oil and saute the onions and bell peppers for 2 minutes.
• Add the mushrooms and cook for one additional minute. Removed from heat and set aside.
• In a large bowl, lightly beat the eggs. Stir in the sherry, salt and pepper.
• Add the cooked shrimp and vegetables. Stir to combine.
• Heat 2 Tablespoons of oil to the large non-stick frying pan. Add the egg mixture, gently pushing the sides to the center to allow the liquid to fill in around the edges.
• Continue to cook until the eggs are set and no liquid remains. Shake the pan front to back to make sure the eggs are loose, and flip the eggs to the uncooked side. *Don't panic - you can also pour the mixture into the pan like pancakes and cook them individually.*
• Once eggs are completely cooked, cut into wedges or circles (with a bowl) and place on a plate for serving.
• Ladle the brown sauce over the eggs and serve.

Notes

• Feel free to make substitutions based on your family's taste preferences.
• Chinese sausage, barbecued pork, tofu are good options.
• Add a 1/2 cup of mung bean sprouts if you can find them.

Nutrition

Calories: 272kcal | Carbohydrates: 11g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 532mg | Sodium: 1246mg | Potassium: 439mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1805IU | Vitamin C: 59.2mg | Calcium: 184mg | Iron: 3.9mg