Egg foo yong is a Chinese omelet filled with vegetables, bean sprouts and sometimes meat. Our vegetarian egg foo yong recipe is packed with vegetables and baked in a muffin tin for ease. Serve with a mixed green salad tossed with sesame dressing.
6 servings, 2 egg foo yong & 2 1/2 Tbsp. sauce each
Active Time: 20 minutes |
Total Time: 40 minutes
10 large eggs, beaten
1/2 teaspoon salt
2 cups frozen peas, thawed
2 cups mung bean sprouts (7 ounces), coarsely chopped
1 bunch scallions, trimmed and sliced
1 cup shredded carrots
1 cup “no-chicken” broth or vegetable broth
2 tablespoons mirin (see Tip, below)
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon ground white pepper
1 tablespoon cornstarch
1 tablespoon water
Preheat oven to 350°F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray.
Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each).
Bake until the egg is cooked and beginning to brown, 28 to 32 minutes. Run a knife around the edges to loosen.
Meanwhile, bring broth, mirin, soy sauce and white pepper to a boil in a small saucepan. Reduce heat to maintain a lively simmer and cook for 3 minutes. Combine cornstarch and water in a small bowl; whisk into the broth mixture. Cook, whisking, until thickened, about 1 minute. Remove from heat and cover to keep warm. Serve the sauce with the egg foo yong.
Per serving :
9 g Fat;
3 g Sat;
3 g Mono;
310 mg Cholesterol;
46 g Carbohydrates;
26 g Protein;
16 g Fiber;
633 mg Sodium;
741 mg Potassium