Oh the warmth, the saucy comfort! This Egg Foo Young was delicious, I could taste the ginger in there and ginger heals. I felt so loved and taken care of that I am sure that helped get rid of my migraine. This recipe makes four servings/pancakes and is a very affordable meal. You just throw in what you have and make it work. Normally I would never make this without green peas though and do highly recommend you put some in there, I just keep forgetting to pick some up.
Truth be told, I have been feeling under the weather lately and yesterday was the worst. I was incapacitated by a change in the barometric pressure, a giant snowstorm was on its way, and a migraine hit me so badly I lost consciousness for hours on my couch. So what does this have to do with Egg Foo Young you ask? When I woke up in so much pain, I took one Tylenol, one Advil and made Egg Foo Young and felt so much better.
Perhaps it was the pain medication but I think there was more to it. Egg Foo Young is cheap and easy to make and is supreme comfort food with lots of healing properties to it.
Ignore the egg count in this photo. I made the recipe up as I went along and four eggs were not enough to bind it all together. In a bowl I whisked up five eggs and seasoned with salt and pepper. To make a healthier version of this you could probably get away with two egg yolks and four egg whites but don’t quote me on that!
To the eggs I added 1 shredded carrot, 1/2 cup of thinly sliced mushrooms, 1 cup of finely chopped baby bok choy, 2 finely sliced chopped green onions/scallions, 1 cup of bean sprouts, 1/2 an inch of ginger finely grated and 2 cloves of garlic finely grated.
Once that was mixed I started to heat up my big non-stick frying pan on medium high heat. For the sauce I heated 1/2 cup of chicken stock with some ginger coins floating on top in a small saucepan. On the side I mixed 1 tbsp of cornstarch into some of the broth which I used later to thicken the sauce.
Once the pan was hot added some olive oil and used a 1/2 cup measuring cup to equally divide the batter. I pushed down the top with a spatula to help flatten out the pancake. I cooked each pancake for about three minutes per side.
While the egg foo young was cooking away I added 1 tsp of oyster sauce, 1/2 tsp of mirin (or sherry if you have it) and 2 drops of hot sauce to the gravy. If you do not have these flavourings you could just add some soy sauce instead.
I brought it up to a boil and added the cornstarch broth slurry to thicken it up. This made enough gravy for two pancakes so I would recommend doubling it. I was not sure I was going to like it so I did not want to waste ingredients and now I have to make more because it is so good!
Some people make Egg Foo Young without a sauce, I just can not imagine! The sauce is what takes this dish over the edge. It is the savory syrup that makes egg foo young moist and delicious.
I love that I do not have to pick up the phone to indulge in this mid-afternoon treat, some eggs, veggies and chicken stock were all I really needed. In no time at all you can have Chinese food at your finger tips and in your mouth!