# Egg Foo Young

Cuisine: chinese · Time: 25 minutes · Servings: 10

## Ingredients

- 8 large Eggs
- 1/2 cup bell peppers (or anaheim peppers) (, finely diced )
- 2  green onions (, thinly sliced )
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon white pepper powder
- 5 tablespoons vegetable oil ((*Footnote))
- 1/2 cup chicken broth
- 2 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon peanut oil ((or vegetable oil))
- 1 cloves garlic (, minced )

## Steps

1. Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, and sugar in a small bowl. In a separate small bowl, stir together the cornstarch and 1 tablespoon cold water until smooth.
2. Heat the oil in a small saucepan over medium heat until shimmering. Add the garlic and stir until fragrant, about 30 seconds.
3. Pour in the broth mixture and bring to a simmer. Reduce the heat to medium-low and cook for 2 minutes, stirring occasionally, to allow the alcohol to cook off and the flavors to meld.
4. Stir the cornstarch slurry again until smooth, then slowly drizzle it into the simmering sauce while stirring constantly. Cook until the sauce thickens enough to lightly coat the back of a spoon, 30 to 60 seconds. Remove from the heat and set aside.
5. Crack the eggs into a large bowl. Mix the salt and white pepper in a small bowl, then sprinkle the mixture evenly over the eggs (*Footnote 1). Beat with an immersion blender or whisk until smooth. Add the peppers and green onions and stir until combined.
6. Heat about 1/2 tablespoon oil in a wok or small nonstick skillet over medium heat until hot (*Footnote 2). Scoop about 1/3 cup of the egg mixture into the pan. The eggs should begin to bubble and puff up immediately. If they don't, let the pan heat a little longer before adding the next batch. Cook until the bottom is golden brown and the top is almost set, 1 to 2 minutes.
7. Flip and cook until the second side is golden brown, 30 seconds to 1 minute. If the eggs brown too quickly before they are set, reduce the heat to medium-low. Repeat with the remaining egg mixture, adding more oil as needed.
8. Serve the eggs hot over steamed rice along with the brown sauce. Drizzle sauce on top before serving.

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Source: omnivorescookbook — https://omnivorescookbook.com/easy-egg-foo-young/
Page: https://findfood.fun/en/recipes/6769
Language: en