Sunday, November 28, 2010
Enoki and Ham Egg Foo Young
Whisk some eggs in a bowl. Heat some soy oil in a saute pan over medium heat. Pour some of the eggs into the pan and put the vegetables on top of the loose eggs. When the eggs turn firm and are lightly browned, pour a little bit more whisked egg over the egg foo young and flip the egg foo young to cook the other side. Slide the large egg foo young onto a plate after the eggs are fully cooked on the bottom half of the egg foo young.
Place fresh enoki mushrooms on top of the egg foo young.
Make a sauce in the hot pan with some soy sauce, a few drops of sesame oil, a splash of water, a little bit of minced ginger and minced garlic. Add white pepper, a pinch of five spice powder and a dash of Korean red serrano chile pepper sauce. Heat the ingredients over medium high heat.
When the sauce gets hot, add only enough cornstarch and water slurry to thicken the sauce to a light consistency. This sauce should be light and not dark brown. Pour the sauce over and around the egg foo young.
This is a nice egg foo young with plenty of flavor and its just a little spicy! Using three eggs makes an egg foo young that is big enough to fill a plate. The enoki mushrooms give this entree a nice light flavor too. Yum! ... Shawna