Egg Foo Yong

Name: Egg Foo Yong
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams Canadian bacon, diced; 1 Tbsp cornstarch; 6 larges eggs, beaten; 237 milliliters low-sodium chicken broth; 1 mediums onion, thinly sliced; 118 milliliters frozen peas, thawed; 1 bunch scallions, thinly sliced; 1 teaspoon toasted sesame oil; 4 teaspoons soy sauce; 2 teaspoons sugar; 2 Tbsps vegetable oil, plus more for frying; 170 grams white mushrooms, trimmed and sliced

Egg Foo Yong might be just the main course you are searching for. This recipe makes 4 servings with 233 calories, 21g of protein, and 12g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have onion, cornstarch, peas, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat 1 tablespoon vegetable oil in a skillet over high heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes.

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Mushrooms

Sugar

Add the broth and 2 teaspoons soy sauce.

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Soy Sauce

Broth

Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.

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Corn Starch

Water

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Frying Pan

Heat 1 tablespoon vegetable oil in another skillet over high heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes.

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Onion

Sugar

Add the bacon and cook 2 minutes.

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Bacon

Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute.

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Green Onions

Soy Sauce

Peas

Transfer to a bowl and combine with the beaten eggs.

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Egg

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Bowl

Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil.

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Vegetable Oil

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Frying Pan

Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets.

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Egg

Cooking Oil

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Paper Towels