The Best Vegetable Egg foo young
Savor the rich flavors of our Chinese-American Egg Foo Young! Indulge in a delightful Omelette with tender veggies, and top off the perfect dish with our Egg Foo Young gravy.
A flavor-packed addition you won't want to miss!
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You Will Need
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4 cups cabbage, thinly sliced
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1 cup broccoli, finely chopped
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1 medium onion, diced
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4 tablespoons butter (divided)
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3 tablespoons vegetable oil (for frying)
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Additional oil for deep frying
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1 teaspoon salt (divided)
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10 eggs
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1/2 teaspoon black pepper
For the Gravy:
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2 tablespoons oyster sauce
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2 tablespoons soy sauce
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2 tablespoons cornstarch
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1 cup chicken broth or bone broth
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1 cup water
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How to make Egg Foo Young with Oyster and Soy Sauce Gravy
Take a closer look below, and you'll find a cozy corner filled with a variety of delightful egg foo young recipes to try. We've also put together a friendly FAQ section to answer your questions. Explore an array of mouthwatering recipes. Whether you're longing for the comforting classic "egg foo yung," yearning to put your personal spin on it, or hoping to discover unique variations, this collection is here to make your cooking journey feel like home.
Preparing the Vegetable Mix:
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In a wok or large skillet, heat 2 tablespoons of butter and 3 tablespoons of vegetable oil over medium-high heat.
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Add the diced onion and stir-fry until it becomes fragrant and translucent.
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Add the thinly sliced cabbage and finely chopped broccoli to the wok. Stir-fry the vegetables until they become tender but not fully fried, about 5-7 minutes. Remove from heat and set aside to cool.
Preparing the Egg Foo Young Mixture:
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In a large mixing bowl, crack the eggs and whisk them together until well beaten.
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Add the cooled stir-fried vegetable mixture to the beaten eggs and stir to combine.
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Season the mixture with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Adjust the seasoning to taste.
Frying the Egg Foo Young:
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Heat a wok or a deep skillet over medium-high heat. Add enough oil for deep frying.
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Carefully ladle the Egg Foo Young mixture into the hot oil, forming small patties using about 1/4 cup of the mixture for each.
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Fry the patties until they turn golden brown and crispy on both sides, about 3-4 minutes per side. You may need to do this in batches.
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Use a slotted spoon to remove the Egg Foo Young from the oil and place them on a paper towel-lined plate to drain excess oil.
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Egg Foo Young FAQs
Here are some frequently asked questions (FAQs) about Egg Foo Young:
What is Egg Foo Young?
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Egg Foo Young is a Chinese-American dish consisting of an egg-based patty filled with various ingredients such as vegetables, meat, or seafood. It's typically served with a savory gravy.
Is Egg Foo Young Chinese or American?
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Egg Foo Young is considered a Chinese-American dish. While it has some Chinese influences, it has evolved and adapted to American tastes, and you're more likely to find it in Chinese-American restaurants.
What are the key ingredients in Egg Foo Young?
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The main ingredients in Egg Foo Young include eggs, vegetables (often cabbage, bean sprouts, and onions), and a choice of meat or seafood. It is usually seasoned with salt and pepper.
How is Egg Foo Young cooked?
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To make Egg Foo Young, the ingredients are mixed together with beaten eggs to form a batter. This batter is then fried into patties in a skillet or wok until golden brown on both sides. A savory gravy is often poured over the patties when serving.
Can I make Egg Foo Young vegetarian or vegan?
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Yes, you can make vegetarian or vegan Egg Foo Young by omitting the meat or seafood and using plant-based ingredients like tofu or tempeh as a substitute. Be sure to use plant-based alternatives for the gravy as well.
What sauces are commonly served with Egg Foo Young?
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Egg Foo Young is often served with a savory gravy made from ingredients like soy sauce, oyster sauce, cornstarch, and broth. Some people also like to drizzle additional soy sauce or hot sauce on top for extra flavor.
Can I customize the ingredients in Egg Foo Young?
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Yes, Egg Foo Young is highly customizable. You can use a variety of vegetables, meats, or seafood, depending on your preferences. It's a versatile dish that can accommodate different flavor profiles.
What is the history of Egg Foo Young?
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The exact origin of Egg Foo Young is debated, but it is believed to have Chinese roots. It evolved as Chinese immigrants adapted their cuisine to American tastes, resulting in this fusion dish.
What are some common variations of Egg Foo Young? - Common variations include vegetable, shrimp, chicken, beef, pork, crab, mushroom, and tofu Egg Foo Young. There are also regional and fusion variations that incorporate different ingredients and flavors.
Can I reheat leftover Egg Foo Young? - Yes, you can reheat leftover Egg Foo Young by gently reheating it in an oven or microwave. Be cautious not to overheat, as it may become dry.
What is the best way to store Egg Foo Young leftovers? - Store leftover Egg Foo Young in an airtight container in the refrigerator for up to 2-3 days. If you need to store it longer, consider freezing it for up to a few months.
What should I serve with Egg Foo Young? Egg Foo Young can be served as a standalone dish or with steamed rice, fried rice. It pairs well with a variety of Asian-inspired side dishes and sauces.
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Egg Foo Young Variations
Whether you call it "egg foo yung," "egg fu yung," "fu Yong egg," or any other name, this Chinese and Asian dish comes in many tasty forms, like "shrimp foo young," "chicken fu yung," "pork foo yung," and "Americanized egg foo young." We also explore unique twists and international versions. Discover these delicious variations below and enjoy cooking them in your own kitchen!
Vegetable Egg Foo Young:
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This version includes a variety of sautéed vegetables such as cabbage, bean sprouts, carrots, onions, and mushrooms. It's a great choice for vegetarians.
Shrimp Egg Foo Young:
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Shrimp is a common addition to Egg Foo Young. The shrimp is usually cooked before mixing with the egg batter and vegetables, providing a seafood twist.
Chicken Egg Foo Young:
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Diced or shredded cooked chicken is incorporated into the egg and vegetable mixture, offering a savory poultry flavor.
Beef Egg Foo Young:
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Thinly sliced cooked beef, often flank steak or sirloin, is used to make a beefy variation of Egg Foo Young.
Pork Egg Foo Young:
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Cooked ground or diced pork is a popular option, adding a rich and savory flavor to the dish.
Crab Egg Foo Young:
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Lump crabmeat or imitation crab can be included for a delicious seafood flavor. It's often used in combination with shrimp.
Combo Egg Foo Young:
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This version combines multiple proteins, such as shrimp, chicken, and pork, along with vegetables for a hearty and diverse Egg Foo Young.
Mushroom Egg Foo Young:
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Featuring various mushrooms like shiitake, oyster, and button mushrooms, this type of Egg Foo Young has a meaty and earthy flavor.
Lobster Egg Foo Young:
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For a luxurious twist, you can use lobster meat in your Egg Foo Young, creating an indulgent seafood dish.
Spicy Egg Foo Young:
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Add chili peppers, hot sauce, or Sriracha to the egg mixture for a spicy kick. You can also use a spicy soy sauce for the gravy.