Egg Foo Young

17 ingredients
4 steps

Ingredients

  • 8 Large Eggs
  • 1/2 Red Bell Pepper, Finely Chopped
  • 1 stalk Celery, Sliced Thin
  • 1/2 cups Mushrooms, Finely Chopped
  • 1/2 Onion, finely chopped
  • 1/2 cups Chopped Fresh Bean Sprouts
  • 4 Scallions, Chopped (Green And White Parts), Divided
  • 1 cup Cooked Chicken Finely Diced (I Use Rotisserie Chicken)
  • 3 Tablespoons Canola Oil
  • FOR THE SAUCE:
  • 1-1/2 cup Chicken Broth
  • 3 Tablespoons Low Sodium Soy Sauce
  • 2 teaspoons Brown Sugar
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Cold Water

Directions

  1. 1
    Lightly beat eggs in a large bowl. Add red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions and the chicken.
  2. 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. 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. 4
    Serve warm with the gravy and sprinkle with the rest of the scallions.

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