This is a simple recipe that we make all the time at home. It's really versatile in that you can use any mix of vegetables that you have on hand, and it's one of those dishes that you can make for breakfast, lunch, or dinner -- it really works great for all three. And boy, it's really fast, and I mean fast. Once you've made it a few times, you can go from thinking you're hungry to eating a home-cooked meal in 10 minutes. That's faster than takeout or delivery.
We love our ceramic non-stick pans for cooking eggs like this. You should chuck your old non-stick cookware and give this a try. It's slick and nothing sticks to it. Egg Foo Yung with Sriracha Gravy 1 1/2 cups 1/4-inch sliced mixed vegetables (Use this Spring Vegetable Mix or whatever you like) 4 large eggs 3 green onions 1/8 teaspoon granulated garlic 1/8 teaspoon ground ginger 1/4 teaspoon Chinese 5-spice 1/4 teaspoon Kosher salt 1/4 cracked black pepper 2 tablespoons olive oil Sriracha Gravy (recipe follows) Using a food processor, pulse the vegetable mixture several times until it is finely chopped. Crack the eggs into a large mixing bowl and whisk them. Add the finely chopped vegetable mixture. Thinly slice green onions and add the white part to the egg mixture; reserve the green tops for garnish. Add the garlic, ginger, 5-spice, salt, and pepper to the egg mixture. In a small, 8-inch, non-stick frying pan over high heat, add 1 tablespoon of the olive oil and wait until it shimmers. Add half of the vegetable and egg mixture (about 1 cup) and allow it to cook for 1 to 2 minutes. All the while, shake the pan so that the eggs don't stick. Once the eggs brown and start to set, flip the foo yung and cook the other side for 1 to 2 minutes or until cooked through. Set aside and repeat with the remaining oil and egg mixture. Once you've finished both, use the pan to make the gravy. To serve, slice egg foo yung into quarters and garnish with warm Sriracha Gravy and green onion. (Serves 2 for dinner or 4 as an appetizer.) Sriracha Gravy 1 tablespoon soy sauce (like Braggs) 1 tablespoon Sriracha 1 teaspoon rice vinegar 1 teaspoon cornstarch 1/2 cup water Place the soy sauce, Sriracha, vinegar, cornstarch, and water in a mason jar with a lid and shake until cornstarch has dissolved. In a 8-inch frying pan over high heat, cook the mixture until it thickens. This will take about 2 minutes. Set aside until ready to serve. (makes about 3/4 of gravy)