This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.
8 large eggs lightly beaten
1/2 red bell pepper finely chopped
1 stalk celery sliced thin
1/2 cup mushrooms finely chopped
1/2 onion finely chopped
1/2 cup chopped fresh bean sprouts
4 scallions chopped (green & white parts)
1 cup cooked chicken finely diced (I use rotisserie chicken)
1 1/2 cups chicken broth
3 tablespoons low sodium soy sauce
2 teaspoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil
In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
Serve warm with the gravy and sprinkle with the rest of the scallions.