So I was on the couch relaxing, and time to time I like to just flip through my cookbooks. One of them was the Primal Blueprint Cookbook, by Mark Sisson. I initially came across this great cookbook, because a friend of mine checked it out at the Library, so then I checked it out at the library and one day lead to another, and it became overdue by a couple days. (Oops!) But I really liked the recipes in it, so I ended up going on Amazon, and purchasing it myself.
In this book, is a recipe for Egg Foo Young, a Chinese Restaurant fave of mine, so I decided to try it out but adapted it a bit with a few changes. I replaced the Tamari for Fish Sauce, Scallions for Chives, and in the recipe, if I read it right, it suggested putting the egg straight in after cooking the mushrooms, chives, shrimp, and bean sprouts, but I like mine in separate pieces out of preference, I think that is mostly how I’ve had it at Chinese takeout spots in the past, so it’s just what I was feelin’. Oh. And Gravy. Ha!! I had to add gravy to mine. So those are the only adjustments I made to fit my preference. Anywho, I hope you like it! And if you want to check the original recipe, seriously buy his book! I served this with Egg Drop Soup, which I will be posting a SUPER easy recipe to, immediately after this, so be on the look out! Also this is not a sponsored advertisement, just my honest appreciation for the book. 🙂
Egg Foo Young & Brown Gravy
Its Chinese Takeout night at home. Cozy up with a Chinese Food favorite and your jammies, and life will be awesome.
Ingredients
Egg Foo Young
- 6 large Eggs, beaten
- 1 Tbsp Fish Sauce
- 2 Finely Diced Garlic Cloves
- 1/2 Tsp Red Pepper Flakes
- 2 Tsp Red Pepper Flakes
- 2 Tbsp Toasted Sesame Oil
- 1/4 C Finely Chopped Mushrooms
- 1/4 C Minced Chives, plus more for garnish
- 1/2 lb of uncooked shrimp, peeled, deveined, and roughly chopped
- 1 C Mung Bean Sprouts
Brown Gravy Sauce
- 2 C Chicken Broth
- 2 Tsp Fish Sauce
- 1 Tsp Sesame Oil
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Oyster Sauce
- 1 C Cornstarch Slurry (Cornstarch and cold water mix)
Instructions
Egg Foo Young
- Beat Eggs In a measuring bowl and add fish sauce, garlic and red pepper flakes and stir.
- Heat Sesame Oil on medium high heat on a large skillet, add mushrooms and chives, and cook, stirring occasionally for five minutes. Add shrimp and cook until starting to turn a pink color. Add bean sprouts and stir occasionally for about a minute more.
- take a slotted spoon, and add mixture to measuring bowl with egg, stirring to incorporate well.
- Wipe skillet you used, clean.
- Add more sesame oil. In batches, add eggs like you would pancakes, being careful to not let edges touch each other. Cook for five minutes, flip over and cook for four more.
Brown Gravy
- Mix first five ingredients together, well, with a whisk.
- Add cornstarch slurry and whisk together. Once it’s boiling you will notice the liquid has thickened up. stir and pour gravy on Egg Foo Young.
- Garnish with remaining chives.
- Enjoy!
Notes
Served with Egg Drop Soup.
