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Egg Foo Yong with Tofu

Revisit your youth, when you were "yong." This popular favorite Chinese meal 30 years ago, is hardly seen on a Chinese take-out menu any more. 

Ingredients

Sauce

  • 2 Garlic cloves, pressed
  • 1 tbsp Fresh ginger, minced
  • 2 cups Vegetable stock
  • 2 tsp Sugar
  • 3 tbsp Soy sauce
  • 2 tbsp Dry sherry or white wine
  • 1 tbsp Oyster sauce
  • 2 tbsp Cornstarch

Omelettes

  • 6 Eggs
  • 2 tbsp Cornstarch
  • 3 tbsp Soy sauce
  • 1 tbsp Rice Wine vinegar
  • 1 tsp Sesame oil
  • 1 tsp Salt
  • 1 Carrot, shredded
  • 3/4 Cup Water chetnuts, sliced
  • 1/2 Cup Bean sprouts
  • 1/3 Cup Vegetable oil
  • 1 Cup Tofu, diced
  • 1 Cup Scallions, Chopped for garnish

Instructions

Sauce

  • In a small bowl or cup, stir the cornstarch into 3 tablespoons of vegetable broth and set aside.
  • Combine the stock, sugar, soy sauce, sherry, oyster sauce in a sauce pan and bring to a boil. Add the garlic and ginger and let simmer for 5 minutes. 
  • Whisk in the cornstarch mixture. Bring the sauce back to a simmer and cook until it thickens. 
  • Strain the sauce through a fine-mesh sieve, return it to the pot, and keep warm.

Omellettes

  • Shred the carrots, chop the scallions and set aside
  •  In a medium bowl, whisk the eggs and cornstarch together until well blended. Add in all of the remaining ingredients except the vegetable oil, and mix well to combine. Heat half of the oil in a large sauté pan over medium-high heat. 
  • When the oil is hot, pour 1/3 cup of the egg mixture into the pan. Fry in batches, flipping once, until they are puffed and brown, 1 1/2 to 2 minutes for each side. Transfer to paper towels to drain. Keep cooking in batches until all of the mixture is used up, add oil if needed.
  • Serve alone or with rice. Pour a generous amount of sauce over all and sprinkle with scallions

Notes