EGG FOO YOUNG
INGREDIENTS:
8 large eggs lightly beaten
1/2 red bell pepper finely chopped
1 stalk celery sliced thin
1/2 cup mushrooms finely chopped
1/2 onion finely chopped
1/2 cup chopped fresh bean sprouts
4 green onions chopped (green & white parts)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 cup cooked chicken finely diced (I use rotisserie chicken)
1 1/4 cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil
INSTRUCTIONS:
In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken.
In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
Serve warm with the gravy and sprinkle with the rest of the green onions.
