Target Health Blog

Egg Foo Yong

January 20, 2020

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Target Healthy Eating
Source:

For many years, Egg Foo Yong was one of my favorite Chinese dishes. I never dreamed that some day I would be making it myself and that it would taste as good as any restaurant and that it would be so easy and quick to make. I offer you here, my adaptation of this Chinese recipe. And, btw, there are hundreds of adaptations, but you won't go wrong with mine. ©Joyce Hays, Target Health LLC
Wonderful fragrance and subtle flavors and healthy too! ©Joyce Hays, Target Health LLC
An extremely versatile dish, Egg Foo Yong, can be served at any meal, any time of day or night. ©Joyce Hays, Target Health LLC
We served Egg Foo Yong as an appetizer last weekend to guests who gobbled it up and came back for more, even though there was a beautiful entree next on the menu. ©Joyce Hays, Target Health LLC

Ingredients

5 large eggs, beaten in large mixing bowl

2 anchovies ground with 2 fresh garlic cloves

3/4 pound peeled & deveined fresh shrimp

1/2 cup small diced fresh carrots

1/3 cup fresh leeks, chopped very well

1/3 cup fresh chives, chopped well; plus, extra for garnish

1/3 cup fresh cabbage, chopped well

1/4 cup jalapeno, seeded first, then chopped well

1 Tablespoon low-sodium soy sauce

2 teaspoons oyster sauce

1 pinch black pepper

SAUCE Ingredients

1 Tablespoon oyster sauce

1 Tablespoon low-sodium soy sauce

1 teaspoon sugar

1 teaspoon chickpea flour or corn starch

1/2 teaspoon white pepper

1 cup chicken stock or broth

All of the ingredients are easy to find. I experimented with various flour and found that chickpea flour worked better than cornstarch. I also found that jalapeno worked better for me than chili peppers. I started out with some celery, but decided that the crunch of cabbage worked very well, without celery. Joyce Hays, Target Health LLC

Directions

1.     Make the sauce first, then set aside. Warm it up just before serving.

2.     Wash and clean the shrimp. Then cut into small pieces. Set aside.

3.     To cut each vegetable into very small pieces, first slice lengthwise, then chop horizontally each thin slice of each vegetable you use. By chopping into very small pieces, the veggies will cook faster. As you eat this dish, the crunch will be more evenly distributed. You don't want a big chunk of carrot of cabbage to chew. You want veggie strips and pieces about the size of veggies in cole slaw - and not larger

4.     Grind the anchovies and garlic into a paste. Set aside in the mortar.

5.     To a large mixing bowl, add the eggs, beat, then add the anchovy/garlic paste and beat some more.

6.     Next, to the egg mixture, add the tiny pieces of carrot, leek, chives, jalapeno.

7.     Next, add the very thin strips of cabbage and combine everything well.

8.     Add the shrimp pieces and stir into egg mixture.

9.     Add soy sauce and oyster sauce, pepper, stir again.

10.  Using a wok or skillet, add a small amount of vegetable oil like peanut oil, or olive oil, or canola oil and turn heat up high.

11.  When oil sputters, add about 1/2 cup of the egg mixture for one portion. At the moment you add the egg mixture, turn the heat to low and cook for 2 minutes on each side. Use a wide spatula to flip the portion over to cook the other side for 2 minutes. You want a nice golden brown color on both sides. Egg burns easily. Be careful not to burn the egg by cooking it too long.

12.  When each portion is done, drain on a plate, lined with paper towel.

13.  Serve, nice and warm with the warmed-up sauce you made earlier.

Grinding the anchovies and garlic, into a paste. ©Joyce Hays, Target Health LLC
Washing the shrimp, then draining. ©Joyce Hays, Target Health LLC
After a thorough cleaning and deveining, etc. chop into small pieces. ©Joyce Hays, Target Health LLC
Slicing, then chopping carrots, then cabbage, leeks, chives, jalapeno (or chili). ©Joyce Hays, Target Health LLC
Eggs beaten in large mixing bowl, then gradually add each vegetable, mixing as you add. Here carrots, chives, leeks and anchovy/garlic paste, have been added to the eggs. ©Joyce Hays, Target Health LLC
Adding finely chopped cabbage to the egg mixture. ©Joyce Hays, Target Health LLC
Finally, the chopped pieces of shrimp are added and stirred in. ©Joyce Hays, Target Health LLC
Add a small amount of vegetable oil to a wok or skillet and raise the heat. To the pan, add about 1/2 cup of the egg mixture to the pan and immediately turn heat down to low. Cook for about 2 minutes on each side. You want to get a nice golden brown on each side. Figure each portion should be about 4 to 5 inches across. After cooking for 2 minutes, flip the portion over, in one piece (use a wide spatula for flipping) and cook another 2 minutes. If either side is not done enough, allow to cook a few seconds more. After each portion is cooked, remove to a plate with paper towel for draining. Each portion will cook fast, so be ready with sauce, to serve right away while hot. ©Joyce Hays, Target Health LLC
Should look like this when done. ©Joyce Hays, Target Health LLC
First portion cooked and draining. ©Joyce Hays, Target Health LLC
First portion cooked and draining. ©Joyce Hays, Target Health LLC
Serving to guests who wanted seconds and thirds. The next day, leftovers were easy to heat up for brunch and equally delicious. When you add the sauce, it's like another recipe. Both with and without are delicious, so you'd better quickly put together the sauce. ©Joyce Hays, Target Health LLC
Succulent and addictive. ©Joyce Hays, Target Health LLC


Sauce Directions

Add all the ingredients into a small saucepan.

Stir together over medium heat.

When mixture starts bubbling, turn heat to low and keep stirring.

When sauce becomes thick, remove from heat.

Pour into a gravy boat. Garnish the Egg Foo Yong with extra chives, and serve immediately.

We served chilled Pouilly Fuisse and it worked very well with the Egg Foo Yong. ©Joyce Hays, Target Health LLC


Bon Appetit!

From Our Table to Yours

Have a Great Week Everyone!

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