I’ve been working on cleaning out old cooking magazines that have now made 3 moves with me, tearing out pages of old magazines, etc. I tear out the page and keep it, which is kind of silly since I access the recipe online in the kitchen when actually cooking! This one came from an old Eating Well and it was worth a try – with good results, we thought. I augmented with some traditional egg foo young recipes as far as seasonings, but did not modify the cooking method. I served it with brown rice and some sugar snap peas and we would definitely make again. A pretty quick no-fuss weeknight meal and good vegetarian option.
- 10 large eggs, beaten
- 1/2 teaspoon salt
- 2 cups frozen peas, thawed
- 2 cups mung bean sprouts, chopped (I used pea sprouts and they worked well)
- 1 bunch scallions, trimmed and sliced
- 1 inch ginger, finely chopped
- 1 cup shredded carrots
- 1 cup chicken or vegetable broth
- 2 tablespoons mirin
- 2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon ground white pepper
- Sriracha sauce to taste
- 1 tablespoon cornstarch
- 1 tablespoon water
Preheat oven to 350°F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray.
Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions, ginger and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each).
Bake until the egg is cooked and beginning to brown,about 30 minutes. Run a knife around the edges to loosen.
Meanwhile, bring broth, mirin, soy sauce, white pepper and sriracha sauce to a boil in a small saucepan. Reduce heat to maintain a lively simmer and cook for 3 minutes. Combine cornstarch and water in a small bowl; whisk into the broth mixture. Cook, whisking, until thickened, about 1 minute. Remove from heat and cover to keep warm. Serve the sauce with the egg foo yong.
Mushrooms would also be good in this, but I didn’t have any fresh ones on hand, and was kind of late to re-hydrate the freeze-dried guys we had. Bok choy would also make a nice addition or a nice side.
Lots of leftovers…makes 12 egg foo young’s (is that a plural?) and two is a pretty good dinner. I made a bit of extra rice and sauce and it made for great lunches. At about 300 calories for the entire thing (bit of rice included) it’s a great lunch, too.
Jen, I keep a log as a draft in my gmail of all the recipes that look good in Cooking Light with the calorie counts. Then I know I can access them online without needing the hard copy. Could be helpful? Though I still have my share of magazines lying around regardless.
That’s a great idea! Thanks, Missy! I’ve torn out all the magazine papers, but still need to do something with them…that sounds like a good way to file them.