Veggie Egg Foo Yong
Photography by Kate Mathis
Recipe by Rachael Ray
- 4Servings
Ingredients
Sauce
- About 1/2 cup chicken stock
- 2 scallions, finely chopped
- 3 tbsp. light soy sauce
- 3 tbsp. Shaoxing wine (Chinese rice wine) or sherry
- 1 1/2 tbsp. black vinegar or Worcestershire sauce
- 1-inch piece of fresh ginger, peeled and grated or finely chopped
- 2 large cloves garlic, grated or finely chopped
- 1 tbsp. toasted sesame oil
- 1 rounded tbsp. cornstarch
Omelets
- 10 large eggs
- 2 tbsp. less-sodium soy sauce
- 1 tbsp. toasted sesame oil
- 2 cups bean sprouts
- 1 can (8 oz.) whole water chestnuts, drained and thinly sliced
- 6 scallions, very thinly sliced on an angle
- 1/3 cup (a fat handful) snow peas or sugar snap peas, thinly sliced on an angle
- 1 red chile (such as Fresno), finely chopped
- Peanut oil or safflower oil, for frying (about 1/4 cup)
Preparation
1. In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes.
2. In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile.
3. In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs.
4. Serve the omelets topped with the sauce.
