I made this on a whim one night. I cooked stuffed eggplant for lunch and the daughter commented "Hmmm, the sauce tastes like the gravy for Egg Foo Yung!" And so, here it is. Nothing can be simpler but as filling as Egg Foo Yung.
Grab whatever leftovers you have in the fridge--- meats, veggies, herbs. I used yellow onion, shredded carrots, crimini mushrooms, scallions. The gravy is the secret to what makes this dish delicious!
INGREDIENTS
Omelet
4 to 5 eggs, beaten
Assorted veggies (or ground meat, chopped shrimps, crab meat, or combination)
-shredded carrots
-yellow onion, peeled and chopped
-scallions, chopped
-crimini mushrooms, chopped
Oil for frying and sautéing
Sauce
3 cloves garlic, minced
1 cup chicken stock
1 ½ Tablespoons oyster sauce
1 teaspoon sugar
½ teaspoon sesame oil
½ Tablespoon soy sauce
2 Tablespoons cornstarch
2 Tablespoons water
INSTRUCTIONS
Omelet
Heat oil in a skillet or pan on medium heat. Sauté chopped onion, carrots, mushrooms. Once par-cooked, place in a bowl of beaten eggs.
Add chopped scallions into egg mixture. Set aside.
If you are using ground meat and/or shrimps, make sure to stir fry prior to adding to egg mixture. If using crabmeat--- make sure it is cooked prior to adding to egg mixture.
Using the same pan, on medium heat, add oil if needed--- pour 1/3 cup of the egg mixture into the pan.
Swirl the pan to shape egg mixture into a round omelet.
Cook the omelet until golden brown on the bottom.
Flip the omelet and cook the other side, until golden brown.
Take omelet out of the pan and set on a plate. Set aside.
Repeat above steps until done with egg mixture. You will have 3 to 5 pieces of omelet.
Sauce
In a bowl, combine oyster sauce, soy sauce, sesame oil and sugar. Make sure sugar is dissolved. Set aside.
In a skillet or saucepan, heat oil on medium heat.
Sauté garlic. Once aromatic, add chicken stock. Stir until mixture achieves a slow boil.
Add oyster sauce mixture. Gently whisk. Set heat to low.
In a separate bowl, mix cornstarch and water. Mix until it forms a paste like consistency.
Add cornstarch mixture into skillet or saucepan, whisk.
Make sure there are no lumps formed by the cornstarch mixture.
Once a syrup consistency is achieved, turn off heat.
Pour sauce on omelets. Garnish with chopped scallions.
Best if omelets are served as toppings on fried rice.
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