Vegetable Egg Foo Young

Servings: 4 · Prep: 20 min · Cook: 40 min · Total: 60 min

Ingredients

• 8 each eggs
• 1 cup canned bean sprouts
• 1 cup white mushrooms
• 1/2 cup scallions
• 1/2 cup carrots
• 1/2 cup canned water chestnuts
• 1 1/2 cups low-sodium vegetable broth
• 3 tablespoons soy sauce
• 2 teaspoons fresh ginger
• 1 1/2 tablespoons cornstarch
• 1/4 cup + 1 tablespoon canola oil
• 1 pound broccoli
• 2 cups water

Equipment

Oven; Whisk; Colander; Box grater; Can opener; Measuring cups and spoons; Rimmed baking sheet; Mixing bowls; Wire rack; Knife and cutting board; Clean kitchen towels; 12-inch nonstick skillet; Instant-read food thermometer; 2-quart saucepan with lid; Wide turner; 4-quart pot with steamer basket and lid; oven; whisk; colander; box grater; can opener; measuring cups and spoons; rimmed baking sheet; mixing bowls; wire rack; knife and cutting board; clean kitchen towels; instant-read food thermometer; wide turner

Steps

1. Prepare the vegetables. Wash your hands with soap and water for at least 20 seconds. Rinse the mushrooms, scallions, carrots, ginger, and broccoli under running water before preparing them, removing any damaged areas. Dry well, then chop, slice, shred, and grate as specified. Drain the canned bean sprouts and water chestnuts thoroughly. Gently press the sprouts between clean kitchen towels to remove excess moisture.
   • 1 cup bean sprouts — drained and patted dry
   • 1 cup white mushrooms — finely chopped
   • 1/2 cup scallions — thinly sliced
   • 1/2 cup carrot — finely shredded
   • 1/2 cup water chestnuts — well drained and chopped
   • 2 teaspoons ginger — peeled and finely grated
   • 1 pound broccoli — cut into bite-size florets

   Wash hands with soap and water for at least 20 seconds before handling ingredients.

2. Set up the warming oven. Heat the oven to 200°F. Set a wire rack on a rimmed baking sheet for holding the cooked patties.
3. Cook and cool the mushrooms. Heat 1 tablespoon of the oil in the skillet over medium-high heat. Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until their released liquid has evaporated and they begin to brown. Transfer to a large mixing bowl and let cool for 5 minutes.
   • 1 tablespoon canola oil
   • 1 cup white mushrooms — finely chopped
4. Make the ginger-soy gravy. Meanwhile, combine 1 1/4 cups of the vegetable broth, the 2 tablespoons soy sauce allocated to the gravy, and the ginger in the saucepan. Bring to a gentle simmer and cook for 3 minutes. In a small bowl, whisk the remaining 1/4 cup cool broth with the cornstarch until smooth. Stir the slurry again, then whisk it into the simmering broth. Simmer for 1–2 minutes, stirring, until glossy and thick enough to coat a spoon. Remove from the heat and cover.
   • 1 1/2 cups vegetable broth
   • 2 tablespoons soy sauce
   • 2 teaspoons ginger — peeled and finely grated
   • 1 1/2 tablespoons cornstarch
5. Mix the egg batter. Whisk the eggs and the remaining 1 tablespoon soy sauce in a separate bowl until evenly blended. Add to the cooled mushrooms, then stir in the bean sprouts, scallions, carrots, and water chestnuts. Wash your hands after handling the raw eggs.
   • 8 Each egg
   • 1 tablespoon soy sauce
   • 1 cup bean sprouts — drained and patted dry
   • 1/2 cup scallions — thinly sliced
   • 1/2 cup carrot — finely shredded
   • 1/2 cup water chestnuts — well drained and chopped

   Do not taste the uncooked egg mixture; wash hands, bowls, utensils, and work surfaces after contact with raw egg.

6. Form the first patties. Heat 1 tablespoon of the remaining oil in the skillet over medium heat. Stir the egg mixture to redistribute the vegetables. Using approximately one-eighth of the mixture per patty, form 2 separate patties about 4 inches across. Gently nudge spreading egg back toward each patty with the turner.
   • 1 tablespoon canola oil
7. Cook the patties through. Cook for 3–4 minutes, until the undersides are golden and the edges are firm enough to lift. Carefully flip and cook for another 2–3 minutes, until golden on both sides and fully set inside. Insert the thermometer sideways into the thickest part of each patty; the center must reach 160°F. Reduce the heat slightly if the outside browns before the center sets.

   Cook each patty until its center reaches 160°F.

8. Finish the remaining batches. Transfer the cooked patties to the prepared rack and keep warm in the oven. Repeat with the remaining mixture in 3 more batches of 2 patties, using 1 tablespoon oil for each batch. Stir the mixture before portioning each batch. Keep the cooked patties at 140°F or above while finishing the remaining batches.
   • 3 tablespoons canola oil

   Keep cooked patties at 140°F or above while holding.

9. Steam the broccoli. During the final batch, bring the 2 cups water to a boil in the steamer pot. The water should remain below the basket. Add the broccoli to the basket, cover, and steam for 5–7 minutes, until bright green and tender but still slightly crisp. Remove the basket carefully, directing the escaping steam away from your hands and face.
   • 2 cups Water
   • 1 pound broccoli — cut into bite-size florets

   Keep hands and face clear of escaping steam when removing the basket.

10. Plate and serve. Gently reheat the gravy, whisking until smooth. Divide the 8 patties and broccoli among 4 plates. Spoon the gravy evenly over all 8 patties and serve immediately.

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