Cantonese Style Egg Foo Young

Cantonese Style Egg Foo Young is a delicious and fluffy omelet filled with fresh vegetables and protein, served with a savory sauce. This kosher version embodies the rich flavors of traditional Cantonese cuisine while adhering to dietary laws.

Ingredients

• Large eggs - 4
• Bean sprouts - 100 grams
• Green onions (scallions) - 2, chopped
• Mushrooms (shiitake or button) - 100 grams, diced
• Carrot - 1 small, grated
• Soy sauce (kosher) - 2 tablespoons
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons (for frying)
• Water - 50 milliliters

Steps

1. In a mixing bowl, crack the 4 large eggs and whisk them until well combined.
2. Add the chopped green onions, diced mushrooms, grated carrot, and bean sprouts to the eggs.
3. Stir in the soy sauce, sesame oil, cornstarch, salt, black pepper, and water until the mixture is evenly combined.
4. Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
5. Pour half of the egg mixture into the pan, spreading it evenly to form a round omelet.
6. Cook for about 3-4 minutes or until the bottom is golden brown and the top begins to set.
7. Carefully flip the omelet using a spatula and cook for an additional 2-3 minutes until fully cooked through.
8. Remove the omelet from the pan and keep warm. Repeat the process with the remaining egg mixture to make a second omelet.
9. Serve the egg foo young warm, drizzled with additional soy sauce if desired.

Nutrition

• Calories: 250
• Protein: 14 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.05 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Contains a variety of vegetables, providing vitamins and minerals.

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