Broccoli egg foo young
We tried to experiment with this recipe on a whim without any real expectations. With the result of us making, and eating, this renewed version again and again.
We switched the Foo Young recipe up by mixing it with healthy broccoli slaw. A variation of traditional coleslaw with shredded raw broccoli stalks substituted for cabbage.
Egg Foo Young is a true classic, some might say retro, takeout dish that was transformed when Chinese chefs brought Egg Fou Young to the US.
We don’t know exactly what the original dish looked or tasted like in Asia, but we know how to cook up a classic Chinese American take-out style Egg Foo Young.
2 tablespoons grapeseed Oil
3 packed cups Broccoli Slaw
1/2 cup chopped Scallions (about 6 small scallions)
1 teaspoon minced Garlic
1 teaspoon grated peeled fresh Ginger
4 large Eggs
1 teaspoon Black Pepper
3 1/2 teaspoons low-sodium Tamari or Soy sauce
1 teaspoon toasted Sesame Oil
In a 10-inch nonstick skillet; Heat grapeseed oil overmedium-high heat. Add broccoli slaw and scallions; cook, stirring occasionally, until crisp-tender (4 minutes)
Add garlic and ginger; cook, stirring often (1 minute)
In a bowl; Beat eggs, pepper, 1½ teaspoon of the tamari with a fork until well combined. Pour egg mixture over broccoli slaw mixture in skillet, tilting skillet to distribute evenly. Reduce heat to medium; cook until golden brown on bottom (2 to 3 minutes)
Using a spatula, loosen Egg Foo Yong from sides and bottom of skillet. Gently slide onto a plate. Carefully invert skillet over plate, turning quickly to return egg foo yong to skillet (cooked-side up)
Return skillet to stove over medium heat and cook (about 2 minutes) until golden on bottom. Cut in half. Drizzle servings evenly with sesame oil and remaining 2 teaspoons tamari.
(per serving) contains Iron
16g protein | 4g fiber | 16g fat | 11g carbs | 264 calories