VEGGIE LOADED EGG FOO YOUNG

(from kylerhea’s recipe box)

For extra flavor, add 1 or 2 tsp oyster sauce to the egg mixture with the other seasonings. Vegetarians can use a vegetarian version of oyster sauce made with mushrooms.

Source: THE EVERYTHING STIR-FRY Cookbook

Serves 2 people

Categories: Chinese, Eggs, March2011, Stir-Fry

Ingredients

  • 2 Tbs vegetable or peanut oil, divided
  • 1/2 medium onion
  • 1/4 pound button mushrooms, thinly sliced
  • 1 medium carrot, shredded
  • 1 red bell pepper, seeded and diced
  • 1 cup mung bean sprouts
  • 6 eggs
  • 1/4 tsp salt
  • Freshly ground white pepper to taste
  • 1 tsp Asian sesame oil

Directions

  1. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 Tbs oil. When the oil is hot, add the onions and mushrooms. Stir-fry for about 2 minutes or until the onion begins to soften. Stir in the shredded carrot and red bell pepper. Stir-fry for 1 minute, then add the bean sprouts. Remove the vegetables from the pan.

  2. Beat the eggs lightly, stirring in the salt, pepper, and sesame oil. Stir in the cooked vegetables.

  3. Heat 1 Tbs oil in the wok or skillet. When the oil is hot, add the egg mixture. Cook until golden brown on both sides, turning over once during cooking. Serve hot.

Email to a friend | Print this recipe | Back