With this many chickens, there plenty of egg recipes. One of our regulars is egg foo yung. With fresh veggies and tons of ginger, this is an awesome way to ‘get rid of’ so many veggies before they turn.
The basic consist of bok choy, bean sprouts, green onions, and water chestnuts. Toss with ground ginger and an egg (or more). Cook into patties and smother with gravy. Optionally serve with rice or noodles.
This base recipe readily accepts chicken, shrimp, pork, beef, or most other meats. Other veggies work well, especially peas or carrots cut into shoestrings or pea size chunks. You can get really creative with the ingredients and I never use a strict recipe, but I will give a good guide on making this dish.
3 stalks bok choy
1 lb mung bean sprouts
7-8 green onion
1 can water chestnuts
1 oz ground ginger
The greens on the book choy are bitter, but a little bit of greens makes the dish better. I usually use 1 of the 3 tops in the dish and compost the rest or feed them to my critters. Rabbits love them in small quantities, so everyone gets a little.
I cut the greens off the stalk with a V-shaped slice along the tip of the stalk. I slice the stalks into long strips, then dice it up by cutting across the strips… Into the big bowl it goes.
Next is the green onion. After washing it, I slice the roots off and any papery parts of the dark green tips are removed. There is often one ‘branch’ that can be pulled off. The outermost branch of the onion tends to get papery. I then slice the onion stalks into small slices and in to the big bowl it goes…
I do cheat a little with the water chestnuts. They come from a can and are well rinsed, then I like to cut the ‘sliced’ chestnuts in half to help them match the size of the other chopped veggies… Into the big bowl they go….
The sprouts gets final rinse in a colander. Any sprouts tend to mold after about 5-6 days. It takes 5 days for a mung bean to sprout into a bean sprout, so whether you sprout your own or buy them from a store… Be sure to rinse them really well. Then into the big bowl they go…
With all of the ingredients in their own areas of the big bowl, I toss it a few times with that cool motion… Kind of a forward, then up a little motion that flips all of the ingredients together.
I add all of the goinger at this point, but not all at once. I keep adding, then flipping, trying to cover all of the veggies without clumping the ginger.
After a few eggs, it it is ready for some mixing. Try not to break the sprouts while mixing it all, but get the egg well blended into the veggie mix. It will probably require less egg than you think, so it may look dry at this point. If you do not add enough egg, you will end up with stir fried veggies. Too much egg and you start to lose the ‘foo yung’ and just get an omelette.
I use a soup ladle to measure and scoop a portion of the egg and veggie mix into a hot pan with some oil and fry it up for about 3-5 minutes, then flip and do the same until finished.
It may be difficult to judge doneness the first time you try this, so… The wok was designed to cook quickly and hot, with little fuel. In my frying pan, I try to turn the heat up just a tad And look for a golden color when done. I can judge the first flip by how well the patty ‘wants’ to flip. If it is limp, soupy, or sticks to the pan and threatens to break into pieces if moved… It may need a bit longer before the first flip. The first flip is about 2/3 of your cooking time,so be ready for it to come off the heat.
This one was from a ‘quick and tired’ dinner and I opted for store bought corporate gravy… Pork gravy pairs with this dish very well.