But while scrolling through the recipe index my eyes fell upon something that reminded me of my childhood, more so than the California Enchiladas, and soon my mind was filled with memories of going to lunch with my grandparents after church to our favorite Chinese buffet. It's hard to believe now, but when I was little I was quite the picky eater. For the longest time the only items I would serve myself from the buffet were steamed broccoli, white rice (which I later drenched in soy sauce), and these cute little egg patties with what I thought was a super fun name: Egg Foo Young.
It had been forever and a day since I last had Egg Foo Young, and because childhood memories trump my love for zucchini, Egg Foo Young it was. This recipe did not disappoint! I loved the combination of broccoli and mushrooms. And the fresh ginger, which I happened to luck upon at the frutería (fruit stand), adds just a hint of spice. Amanda, thank you so much for this recipe and bringing to mind special moments from my childhood.
Egg Foo Young
(recipe from Dancing Veggies)
- 4 eggs
- 1 teaspoon soy sauce
- 1/4-inch piece ginger, finely chopped
- 1/2 cup chopped green onions
- 1 clove garlic
- 1/2 cup mushrooms, chopped
- 1/2 cup broccoli, chopped
- 1/2 cup vegetable oil (for frying)
Whisk the eggs, soy sauce, and ginger in a medium bowl. Stir in the green onion, garlic, mushrooms, and broccoli; season with salt and ground black pepper to taste. Heat vegetable oil in medium skillet over medium heat. Ladle 1/4 cup of the egg batter into the oil and fry for 1-1/2 to 2 minutes per side until golden brown. Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining egg batter.
To serve garnish with chopped green or red onion and top with soy sauce. Enjoy!