Egg Foo Young

Ingredients

• 3/4 cup bean sprouts
• 1/4 cup onion, diced
• 1/2 cup zucchini, grated
• 1/4 cup carrot, grated
• 3/4 cup bok choy (or spinach), thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced (or shrimp or meat of choice)
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt
• 1 cup broth
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (or dry sherry)
• 1 tablespoon mirin
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon sesame oil
• 1 handful cilantro, chopped
• 3 eggs, lightly beaten
• 1 tablespoon oil

Instructions

1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
5. Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
6. Heat the oil in a pan over medium heat.
7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
8. Serve topped with the gravy and extra vegetables if desired.