Easy Healthy Vegetable Egg Foo Young

Most people love egg foo young from a Chinese fast food takeout because we are busy and this dish is very convenient to order before dinner time. However, Chinese egg foo young in the restaurant is a deep-fried dish; because of that, there too much oil in this dish to be considered acceptable for a healthy diet. Making egg foo young at home is very easy, and you will have total control of what is inside this dish. This dish is very tolerant of its filling ingredients – from meats, seafood, or just whatever vegetables are available.  Today, I will introduce an easy way to create this healthy dish at home with simple cooking methods so that everyone can make it.  In Vietnam, most women are good to excellent cooks; egg foo young is an easy dish to prepare to test an Asian woman’s skill at cooking; so if a woman fails this test, Asian tradition blames the mother.

Ingredients:

2 eggs

Pinch of salt, sugar, and white pepper

1/4 tsp light soy sauce

Vegetables:

1 cup total of mushrooms, diced pea and bean sprouts

1 green onion, chopped

1 garlic clove, minced

Gravy ingredients:

1/4 cup chicken stock

1/4 tsp oyster sauce

1/4 tsp soy sauce

1/8 tsp sugar

Pinch of white pepper

Equal amounts of cornstarch and water for thickening (1/2 tsp))

1 tbs of oil (peanut or vegetable oil)

Directions:

Beat eggs in a bowl with all the seasonings. Add the vegetables and mix well.

Place the gravy ingredients in a saucepan and bring to boil.  Stir in the thickening and adjust the seasonings to your liking, and set aside.

Heat 1 tbs of oil (peanut or vegetable oil) in a nonstick skillet.

Pour in egg-vegetable mixture. 

Turn heat to medium low and cook until just set. Flip the egg.

To serve:

Place egg foo young on a serving plate and pour the gravy on top