I hated eggs when I was a little girl. Absolutely hated them. In fact the only way I would eat eggs is hard boiled. Many years into adulthood I found out that I have an egg sensitivity! My dislike was my body's way of protecting me. Since then I've found that I can have eggs, just not every day.
One of my favorite Chinese takeout dishes is Egg Foo Yung. It normally comes with a tasteless brown gravy. Why? Why not use the gravy to add some flavors that will enhance the eggs not cover them up!
I told Ryan before she left for work what I was planning for dinner. She didn't say much. When she got home from work she decided that she didn't want it. She wanted nothing to do with the Egg Foo Yung that she's experienced in a restaurant. I told her this would be different. That she would like it. I was right! She poured a little hot sauce on it and enjoyed every single bite!
The secret to delicious Egg Foo Yung is layers of flavor and super hot oil! It's a great way to use up leftover meat and veggies. Super simple to make an ovo/lacto vegetarian version.
2 C Chicken Broth (or vegetable broth)
1/4 C Gluten Free Tamari
1 TSP Ginger Syrup
2 TBSP Corn Starch
2 TBSP Water
1 TBSP Vegetable Oil
1 C Frozen Edamame
1/2 Onion, Chopped
2 Garlic Cloves, Minced
1 C Cabbage, Chopped
1 C Leftover Sticky Pork, Chopped
1 TBSP Corn Starch
2 TBSP Vegetable Oil
2 Eggs, Beaten per Omelet
Start with the gravy, It whips up so quickly and then you just have to keep it warm until ready to serve!
Combine the broth, tamari and ginger syrup. Bring to a boil. Mix corn starch and water to create a slurry. Add to boiling broth and whisk until thick.
Filling is next! Heat a large frying pan over medium high heat. Add oil. Add vegetables and saute until tender crisp. Add pork and mix until heated through. Sprinkle corn starch over filling, mix and remove from heat.
Heat small frying pan over high heat. Add oil. Oil should be 350 degrees. Once oil reaches temp pour eggs into oil, add 1/2 C of filling to eggs. Cover and cook until bottom is brown and crispy. Serve with rice and gravy.