Mushroom Egg Foo Young
Cooking for one means you ALWAYS have odds and end of leftovers from recipes you've made to deal with. Often they're perishable and I hate to throw things away because they've spoiled. In this case, it was bean sprouts from making Pad Thai. And white button mushrooms.
So I made mushroom egg foo young.
Mushroom Egg Foo Young - makes 4 omelettes, serves 2
Omelettes
1 tbsp vegetable oil, divided
1/2 lb white mushrooms, thickly sliced
4 large eggs
1/2 lb bean sprouts, rinsed and drained well
1-2 green onions, tops only, thinly sliced
1-2 handfuls shredded coleslaw mix
1 tsp salt
1/8 tsp white pepper
Sauce/Gravy
1 cup chicken stock
2 tbsp soy sauce
1 tbsp rice wine or mirin
dash or two white pepper
2 tbsp cornstarch
1/4 tsp sesame oil
Making the omelettes
Preheat a large saute pan over medium-high heat. Add about half the vegetable oil and the white mushrooms, saute without stirring until golden brown on one side, flip and saute for another minute or two until that side is also golden brown. Transfer the mushrooms to a bowl and let cool slightly.
Return the saute pan to the heat.
In a large bowl, add the eggs, beat well. Add the salt and pepper, bean sprouts, green onions, coleslaw mix and cooled mushrooms. Mix well.
With a ladle, add about 1/4 of the egg/vegetable mixture to the saute pan. Try to give the mixture a roughly round shape. Cook for several minutes until the base is set and golden brown, flip and continue cooking until the second side is set and golden brown as well. Repeat with the remaining egg/vegetable mixture using additional vegetable oil if needed.
Making the sauce
In a small bowl, combine about 1/4 cup of the chicken stock with the cornstarch. Whisk well so there are no lumps.
Combine the remaining stock, soy sauce, rice wine, pepper and sesame oil in a small saucepan. Bring just to the boil over medium heat.
Whisk the cornstarch mixture again and slowly whisk into the stock mixture. Cook while whisking until the mixture comes to a boil. Allow to boil for one minute and then remove the saucepan from the heat.
Serve the omelettes alongside a serving of steamed rice, drizzling some of the sauce over both.
So I made mushroom egg foo young.
Mushroom Egg Foo Young - makes 4 omelettes, serves 2
Omelettes
1 tbsp vegetable oil, divided
1/2 lb white mushrooms, thickly sliced
4 large eggs
1/2 lb bean sprouts, rinsed and drained well
1-2 green onions, tops only, thinly sliced
1-2 handfuls shredded coleslaw mix
1 tsp salt
1/8 tsp white pepper
Sauce/Gravy
1 cup chicken stock
2 tbsp soy sauce
1 tbsp rice wine or mirin
dash or two white pepper
2 tbsp cornstarch
1/4 tsp sesame oil
Making the omelettes
Preheat a large saute pan over medium-high heat. Add about half the vegetable oil and the white mushrooms, saute without stirring until golden brown on one side, flip and saute for another minute or two until that side is also golden brown. Transfer the mushrooms to a bowl and let cool slightly.
Return the saute pan to the heat.
In a large bowl, add the eggs, beat well. Add the salt and pepper, bean sprouts, green onions, coleslaw mix and cooled mushrooms. Mix well.
With a ladle, add about 1/4 of the egg/vegetable mixture to the saute pan. Try to give the mixture a roughly round shape. Cook for several minutes until the base is set and golden brown, flip and continue cooking until the second side is set and golden brown as well. Repeat with the remaining egg/vegetable mixture using additional vegetable oil if needed.
Making the sauce
In a small bowl, combine about 1/4 cup of the chicken stock with the cornstarch. Whisk well so there are no lumps.
Combine the remaining stock, soy sauce, rice wine, pepper and sesame oil in a small saucepan. Bring just to the boil over medium heat.
Whisk the cornstarch mixture again and slowly whisk into the stock mixture. Cook while whisking until the mixture comes to a boil. Allow to boil for one minute and then remove the saucepan from the heat.
Serve the omelettes alongside a serving of steamed rice, drizzling some of the sauce over both.