Thursday, June 29, 2017

Egg Foo Yong With Greens and Onion

                                            Deb Lindsey for The Washington Post
This is an easy pancake that you’ve probably made before under a different recipe name; while some type of meat is a typical component, you won’t miss it here. It's good for breakfast, too.
Serve with fried rice.
Where to Buy: Choy sum is a leafy Asian green whose crisp, slim stems work well here. If you can’t find it at the supermarket, use the stems of broccolini, or peeled broccoli stems, instead.

 tested size: 2 servings
  • 1 small red or white onion
  • 4 ounces choy sum (see headnote)
  • 3 large eggs
  • 1 chicken bouillon cube
  • Large pinch sugar
  • Large pinch kosher salt
  • 2 teaspoons vegetable oil

    Peel the onion and cut it in half, then into very thin half-moon slices. Coarsely chop the choy sum stems, to yield at least 2 cups. Reserve the leaves for another use, if desired.
    Whisk the eggs lightly in a medium bowl. Crush enough of the bouillon cube to yield 1/2 teaspoon, then add it to the bowl, along with the sugar and salt, whisking to incorporate.
    Heat the oil in a medium nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 5 minutes, stirring once or twice, until softened.
    Distribute the choy sum evenly over the onion; cook for about 3 minutes, then gently pour in the egg mixture, tilting the pan so the egg runs evenly around the vegetables. Use a wooden spatula to stir the eggs once around the pan, then cook for 2 or 3 minutes, undisturbed, until browned on the bottom and the edges are set.
    Use the spatula to cut the egg foo yong in half, then turn each half over. Cook for a minute or two, until lightly browned on the second side. Divide between individual plates; serve right away.

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