Egg Foo Yung is a Chinese version of an omelette and is very adaptable to include many types of fillings. Enjoy with bean sprouts and spring onions, or try adding beef, chicken, pork or tofu for even more protein.
- 2 tsp cornstarch
- 1/2 cup (125 ml) salt reduced beef broth
- 2 tbsp salt reduced soy sauce, divided
- 4 eggs
- 3 tbsp water
- 1 cup bean sprouts
- 1/2 cup sliced mushrooms
- 2 spring onions, thinly sliced
Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm.
Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and spring onions; mix well.
Spray 20 cm non-stick pan with cooking oil. Heat over medium heat.
Pour in one-third of egg mixture. As mixture sets around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide omelette onto plate. Invert back into skillet and cook completely for about 1 minute. Keep warm while making two more omelettes.
Cut omelettes into wedges and serve with warm sauce.
CREDIT: Recipe and image courtesy of Egg Farmers of Canada.