Thursday, January 1, 2015

Egg Foo Young

Happy New Year!!!  I made this yesterday for lunch and it was so good I am making it again today.  I was in an Asian market the other day and saw big bags of fresh bean sprouts and thought....egg foo young!
First I browned a bit of pork sausage.  You can use plain ground pork or chicken or shrimp or whatever floats your boat.  Remove it from the heat.

Add some thinly sliced celery, peppers and bean sprouts, stir it around and sit it aside.

Beat about 6 eggs (this makes enough for three people) with 2 tablespoons of soy sauce and a tsp. of rice wine.  Mix in the sausage and vegetables.  Cook it in 3 piles in a nonstick skillet in a few tablespoons of sesame oil.  Keep the meat and veggies mounded and pull the egg up on them with a spatula as they cook.  

Once you have three piles, cook them over medium heat until they turn brown on both sides.  Turn off the heat and let them sit in the hot skillet until they are totally set.

I served them over sticky rice.

They are traditionally served with chicken gravy ladled over them.

You can make a simple chicken gravy by stirring 3 tablespoon of oil with 3 tablespoons of flour in a pan over medium/high heat for a few minutes and then adding some chicken stock until you have a thin gravy.  Add a bit of soy sauce and pepper to taste.