EGG FOO YOUNG

Egg Foo Young image

Provided by Beth Pierce

Categories Eggs

Time 20m

Number Of Ingredients 16

8 large eggs lightly beaten
1/2 red bell pepper finely chopped
1 stalk celery sliced thin
1/2 c mushrooms finely chopped
1/2 onion finely chopped
1/2 c chopped fresh bean sprouts
4 scallions chopped (green & white parts)
1 c cooked chicken finely diced (i use rotisserie chicken
1 1/2 c chicken broth
3 Tbsp low sodium soy sauce
2 tsp brown sugar
1 Tbsp worcestershire sauce
1 Tbsp rice vinegar
2 Tbsp cornstarch
3 Tbsp cold water
3 Tbsp canola oil

Steps:

1. In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
2. In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
3. Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
4. Serve warm with the gravy and sprinkle with the rest of the scallions.