With my home grown bean sprouts, I've decided to make the classic Chinese-American dish Egg Fu Yung.
Egg Fu Yung is essentially an omelet with lots of vegetables and a meat. I would typically use ham, but I wanted to try something different today so I picked shrimp.
Any type of vegetables will work, but bean sprouts, onion, celery are the primary veggies. You can cut the veggies anyway you like, chopped, sliced, diced, minced...etc.
1/2 Zucchini, chopped
1/3 carrot, chopped
1/2 onion, chopped
1 stalk celery, chopped
1/3 cup bell pepper, chopped
3 big mushrooms, rough chop
1 to 1.5 cups beans sprouts
1/2 teaspoon salt
1/4 to 1/2 teaspoon garlic powder
1 teaspoon soy sauce
1/4 teaspoon sesame oil
4 eggs, beaten
15 shrimp (31/35), deveined and split and cut into thirds
1/2 teaspoon soy sauce
dash of white pepper
pinch of salt
1. Shrimp marinaded with a little soy sauce (about 1/2 teaspoon, a dash of white pepper and a pinch of salt)
2. I like precooking the ingredients so the omelet part is mainly cooking the egg. First I partially cooked the shrimp, about 3 to 5 minutes. Afterwards the shrimp was taken out and the vegetables and the rest of the seasonings were added. I was mainly sweating the vegetables and steam with a little chicken broth, about 5 minutes. Another reason for cooking the vegetables is to get rid of the "raw" flavor from the bean sprouts.
The vegetables were taken out of the saute pan, mixed in a bowl and allowed to cool. At this point, I could have made another American classic, Chop Suey, by just making a sauce, but my goal was Egg Fu Yung.
When the mixture cooled sufficiently, I added the beaten eggs to the vegetable mixture.
I used a measuring cup, 1/3 C, to pour the mixture into a frying pan. I, also, could have just made one big omelet but my preference is for smaller individual Egg Fu Yung.
Cooking at Medium to Medium-High
About 3 to 5 minutes, flipped the patties.
Finally when they were all done. I topped with an Egg Fu Yung sauce.
Egg Fu Yung Sauce (Ref: Sunset Oriental Cookbook, 1994)
1 cup of chicken broth
2 tsp sugar
2 tsp vinegar (I used apple cider vinegar)
1 Tbl corn starch
1 Tbl soy sauce
2 Tbl water
Bring the chicken broth to boil. Dissolve the other ingredients in a small bowl.
When the broth boils, stir in the rest of the ingredients. The mixture should be fully thick when the sauce comes to a boil
The Final Dish:
Egg Fu Yung with Sauce
Overall, the vegetables were still had a slight crunch and the taste was good. The bean sprouts turned out nice.
There was about 3 cups of the vegetable shrimp mixture. I could have used 3 eggs instead of 4 so the patties aren't as eggy. Also, the vinegar seemed pretty strong in the sauce so I will probably use 1 teaspoon instead of 2 the next time around.
I forgot to add/buy green onions. Green onions would have added a little extra flavor.