How do you make Egg Foo Young? Well, I’m not sure of the “proper” way to make it, I just know what I do. This was one of those recipes that was born out of necessity. Years ago when I worked outside of my home, I worked the swing shift. I wanted to bring homemade food for “lunch” or in this case it was dinner. If I felt organized, I’d prep things, then freeze them into individual dinners. It sure made life easier for me, and in the long run it was a time saver, less expensive, and healthier, too. Egg Foo Young was one of those “go to” meals for me, and I’d use whatever I had on hand. Sometimes, for example, I’d use crooked neck yellow squash, sliced up in place of the bean sprouts. I’d pack a little scoopful of seasoned rice on the side, and I was ready to go!
Recipe by: Designs by Jeanne R
2 cups mung bean sprouts
4 green onions, chopped
1 cup mushrooms, chopped
2-3 baby red or orange peppers, cut julienne
1 tablespoon canola oil (divided)
1/2 teaspoon corn starch
1/2 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Fresh cracked pepper
Love the assortment of color!
In a small non stick frying pan, heat 1/2 tablespoon canola oil to medium high heat. Add the peppers and cook until almost tender. Add the mushrooms, bean sprouts, and dry seasonings, then cook until the liquid from the vegetables evaporates. Remove from the heat and add most of the green onions. Add the corn starch and toss to coat the mixture. Set this aside and allow it to cool.
In a bowl, beat the eggs with the soy sauce. Add the cooled vegetable mixture and stir well.
Using the same frying pan, and the remaining oil, and heat to medium high again.
Stir the egg-veggie mixture, then scoop out about 1/4 cup and add it to the pan. Fry for several minutes on both sides, until browned and cooked through. If some of the egg runs out to the sides, just push it back using a spatula. Try to keep a round shape as they are cooking. Stir each time before you take another scoop, taking care that the egg and veggies are evenly distributed before adding them to the pan. Remove onto paper towels to remove any excess oil. Transfer to a serving plate and garnish with the remaining green onions. Serve warm.
On a side note, isn’t this a pretty plate? It was handed down through my family, and I keep it tucked away safely in my China cabinet. I just couldn’t resist the urge to photograph it here, I thought it fit well with the theme of this recipe!
This recipe will make about 4 to 5 patties.
If you’re cooking vegetables that require more cooking time, you’ll want to start cooking those first.
The only oil in this recipe is just what is used for frying. Use a good non stick pan, and feel free to use a little non-stick spray instead, for a lower calorie option.