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Eating Down the Fridge: Egg Foo Young

Posted by on June 5 2012 in Eggs, Recipe, Veggie

Lately, when it comes to reconstituting my leftovers into dinner, it seems that there has been an “Asian-inspired” theme.  (I say “Asian-inspired” so that I can sidestep any claims about the dishes’ authenticity.  I made it from stuff I found in the fridge.  I know it is not authentic.)  Whether it’s a weekly dose of fried rice or a bowlful of curry, I have definitely been getting the Far East vibe when I open my refrigerator door.

The other day, as I contemplated dinner, I spied a half-empty bag of bean sprouts in the vegetable drawer.  I knew at that moment that I had received my mission.  Here’s why:  Once every few months, I go to my favorite cheap, exotic produce shop, LA Mart in Silver Spring.  I marvel at how inexpensive everything is, fill my cart with vegetables, and spend less than $30.  Without fail, a bag of bean sprouts materializes in my cart.  I take it home, use half the bag that night, and forget about the rest until I find the sad little sprouts, brown and slimy, in the bottom drawer a week later.  But no!  This time, I have seen them in time.  I would not let them go to waste.

I like bean sprouts a lot.  My husband is a bit more iffy.  Thus, I needed to use lots of them without serving something that appeared, despite whatever delicious dressing I concocted, to be just a bowl of bean sprouts.  Enter egg foo young.  A childhood favorite of mine, it is the perfect EDF dish because once you have bean sprouts and eggs, the rest is quite flexible.

Egg Foo Young

8 eggs, beaten
1 cup bean sprouts
1 1/2 cups other vegetables (I used mushrooms and onions, but I believe steamed broccoli or green and red peppers could also be good)
1 t salt
1/2 cup chopped fresh cilantro

Sauce:
2 c. chicken broth
1 1/2 t sugar
2 T soy sauce
6 T cold water + 1 1/2 T cornstarch

To make patties, add bean sprouts, vegetables and salt to beaten eggs.  Heat 1 T oil in a medium skillet.  Spoon mixture into skillet 1/2 cup at a time.  Brown on one side for 2-3 minutes, then flip and cook an additional minute.

To make sauce, heat chicken broth, soy sauce and sugar to boiling.  Add water/cornstarch mixture and stir continuously until the sauce thickens.  To serve, pour over egg foo young patties.

Oh, and no, I did not serve this with fortune cookies.

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4 Responses leave one →
  1. June 5, 2012

    I LOVE vegetable egg fu young!

  2. June 5, 2012

    know what’s really sad? when you sprouted the beans YOURSELF and you still don’t eat them in time. not that i just did that. ahem. ooh, tip in case anyone else sprouts beans at home: they grow much bigger if you weigh them down, and i discovered ceramic pie beads work great and my sprouts are about three times as big as they had been without the extra wight.

  3. June 5, 2012

    oh ps – my last week’s EDF was a batch of curry, this week’s was minestrone. yuuuhhhmmm! i like these posts.

  4. June 7, 2012

    Thanks, Erica. I may have to try home-sprouting one of these days. And I promise to keep the EDF posts coming.

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