Easy Egg Foo Young

By Libbie Summers

In 1997 this simple recipe helped make the toughest days aboard our 40′ sailboat, Calumet, a happier place. We were able to use up the bits and bobs of produce that was on its last legs AND enjoy a dinner that our then ten year old son said “tastes just like carryout from home”.
Pro Tip: Make this dish your own. Don’t have the produce I call for? Use what you have! Make sure there is a crunch inside and always make the brown sauce…always. 

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Easy Egg Foo Young
Serves 2 (can easily scale up for 4, 6 or more)

What you need: 
For Brown Sauce
1/2 cup beef stock
1 tablespoon soy sauce
2 teaspoons corn starch
For Omelets
4 eggs
1 tablespoon soy sauce
3 tablespoons water
1 teaspoon ground black pepper
1 cup finely shredded cabbage (can substitute bean sprouts)
3/4 cup sliced fresh mushrooms
1/4 cup thinly sliced green onions plus more for garnish
Canola oil for frying
Sesame oil for frying (optional)

What to do:
1. Make Sauce: In a small saucepan, whisk together all ingredients and place over a medium heat. Heat, whisking often, until thickened.
2. Make Omelet Mixture: In a medium mixing bowl, whisk together eggs, soy sauce, water and black pepper. Stir in cabbage, mushrooms and green onions.
3. Fry Omelets: In a medium sauté pan over medium heat, add 1 tablespoon canola oil and 1/4 teaspoon sesame oil. Once oil begins to shimmer, use a 1/2 cup measuring scoop to add one scoop of mixture to the pan. Cook until bottom is set and beginning to brown and top is almost set. Use a spatula and flip omelet over and continue to cook until eggs are just done.
To Serve: Place omelets on plates or a platter and spoon sauce over. Garnish with green onion. Serve immediately.

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