Egg Foo Young
When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV. As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all. So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense. Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option. I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help. Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food. From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of. I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.
1/2 tbsp rice vinegar
1 tsp soy sauce
3 green onions, chopped (including greens)
2 shallots, chopped
1/4 inch piece of ginger, shredded
1/2 cup mushrooms, chopped
1/2 cup broccoli, chopped
salt and pepper
- Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
- Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
- Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
- Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1
As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish. At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon. Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner. Nothing like a quick and versatile meal 🙂