Vegetable Egg Foo Yong
Submitted by: jmduckworth
A mixture of cooked cabbage, bean sprouts, red bell pepper and spinach is combined with beaten eggs, ladled on a griddle, and served with a thickened sauce.
Ingredients
- 3 tbsp peanut oil, divided
- 1 tsp (bottled) minced garlic
- 1/4 tsp crushed red pepper
- 4 cups shredded cabbage
- 2 cups chopped bean sprouts
- 1 cup chopped red bell pepper
- 1 cup shredded fresh spinach
- 10 eggs
- Gravy:
- 2 cups vegetable stock
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp dry sherry
- Pinch cayenne pepper
Save Recipe
Interact
Method
In a 12-inch skillet, heat 1 tbsp of the peanut oil; add garlic and crushed pepper, then stir over medium-high heat just until browned. Add cabbage, sprouts, red peppers and spinach; cook until tender-crisp, then remove from heat and cool. In mixing bowl, whisk eggs until blended; stir in vegetables. In a small saucepan, heat stock until simmering. Mix cornstarch with cold water, soy sauce, vinegar, sherry and cayenne. Add to stock; cook and stir until thickened and bubbly; reduce heat and keep warm. Heat 1 tsp of the oil in a 10-inch nonstick skillet. Pour in a level cup of egg-vegetable mixture; cook over medium heat until eggs begin to firm. Flip and cook through, then repeat with remaining oil and mixture. Serve with the hot gravy.
Notes: Eggs and gravy can be kept in a warm oven until all cooking is complete.
Number of Servings: 5
Submitted by: jmduckworth ( See all of jmduckworth Recipes )
Advertisement
