Delicious Homemade Egg Foo Yung & Brown Sauce

Egg foo yung has always been one of my favorite Chinese recipes.  Egg foo yung looks much more complicated than it actually is to make.  It doesn't take long to cook and you can make the sauce and rice ahead of time for convenience.  Most of the Chinese restaurants have Egg foo yung on their menu, but it contains too much MSG and other ingredients that are not healthy.  My homemade recipe has all natural ingredients and is delicious!  Serve with organic jasmine rice - the recipe for jasmine rice is included in this post.

HOMEMADE EGG FOO YUNG:

Ingredients:
8 eggs
2 tablespoons olive oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnuts
1 cup fresh bean sprouts
1/2 cup sliced mushrooms
1 teaspoon unfermented soy sauce
1 teaspoon organic oyster sauce
sea salt and pepper

Directions:
1. Beat eggs.

2. Heat skillet with 2 tablespoons olive oil.

3. Add green onions, water chestnuts, bean sprouts, mushrooms, soy sauce, oyster sauce, salt and pepper to the eggs.

4. Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.

5. Flip over and brown other side.

6. Meanwhile, make sauce. In another saucepan, cook vegetable broth, oyster sauce, soy sauce and arrowroot powder together until thickened, stirring occasionally.                                                                        
EGG FOO YUNG SAUCE:

2 cups vegetable broth
1 tablespoon oyster sauce
2 tablespoons unfermented soy sauce
3 tablespoons arrowroot powder


JASMINE RICE RECIPE:

Ingredients:
2 tablespoons olive oil
2 tablespoons chopped onion
1 1/2 cups organic jasmine rice
3 cups spring water
sea salt to taste

Directions:
In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Stir in jasmine rice. Stir to coat the rice.

Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.  Fluff with fork.  Serves 4.




Enjoy!


Intuitively yours,
Laurel ♥