Easy Egg Foo Young #dinnerrecipe #food

Firm cushy egg foo youthful loaded up with fresh veggies and sweet-smelling green onion and presented with a rich dark colored sauce. It's very simple to make and tastes so fulfilling. Serve it with steamed rice and veggies and you'll have a nutritious supper in the blink of an eye.

Having experienced childhood in China, one of my most loved and most personally commonplace fixings is the egg. For just about 30 years, I ate delicate bubbled eggs with plunging sauce for breakfast each and every day. The principal dish I figured out how to cook was fried eggs with tomatoes. I nibble on steeping balls when I'm voyaging or having an excursion. When I feel hungry at late night, I fix myself some egg seared rice to fulfill my stomach before bed. At whatever point my mother is occupied and doesn't have a craving for investing a lot of energy in the kitchen, she cooks this straightforward egg foo youthful with a lot of green onion and serves it with steamed rice. These are a portion of my fondest recollections throughout my life.

Possibly you've seen, these dishes are exceptionally basic, now and then containing 5 fixings or less. In all actuality, when you have quality eggs with an incredible taste, you don't require entangled cooking strategies or insane seasonings to make them sparkle.

Crisp eggs have a major effect. They have an increasingly lively shaded yolk that is smooth with a more profound umami. That is the reason I generally anticipated my morning meal first thing in the wake of awakening. Also, it was just two bubbled eggs with a plunging sauce of soy sauce, vinegar, and a drop of sesame oil.

Also try our recipe Whole30 Bulgogi (Healthy Korean Beef BBQ) #dinnerrecipe #food

Ingredients

8 large Pete and Gerry’s Organic Eggs
1/2 cup bell peppers or anaheim peppers , finely diced (*Footnote)
2 green onions , finely chopped
1/4 teaspoon fine sea salt
1/8 teaspoon white pepper powder
2 to 8 tablespoons vegetable oil (*Footnote)
Sauce
1 cup chicken broth
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sugar
4 teaspoons cornstarch
2 teaspoons peanut oil (or vegetable oil)
2 cloves garlic , chopped
Sides (Optional)
Steamed rice
Steamed vegetables
Bean sprouts

Instructions

Sauce
Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
Heat oil in a small saucepan over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.
Eggs
Beat the eggs in a large bowl using an immersion blender or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined.
Heat the oil in a small skillet over medium heat, and scoop about 1/3 cup of the egg mixture into the skillet to make a patty.
Fry until golden brown, about 2 minutes per side. You can use your spatula to shape the egg so it forms a round circle. If the egg starts to brown too fast, turn to lower heat. Repeat with the remaining egg mixture.
Serve the eggs hot over steamed rice and veggies, along with the brown sauce. Drizzle sauce on top while serving. The eggs will taste good enough even served without the sauce, as well.