Old-style Comfort, Chinese-American style
My version, like the original features egg as a binder and the main protein, a small amount of shrimp for taste and aroma and a load of vegetables. A normally simple brown gravy would top this dish, I kinda riffed on that, as I had a few things to use up.
Egg Foo Young Egg:
3 XL eggs, whipped
1.5 teaspoons flour
1/2 teaspoon baking powder
1-2 dashes dark soy sauce
1/2 teaspoon Hoisin
Combine all ingredients, let sit at room temperature.
Egg Foo Young Filling:
3 stalks scallions, green sliced, white chopped, separated
2 cloves garlic
1/2 teaspoon grated ginger
1-1/2 cups bean sprouts
2 Shiitake mushrooms coarsely chopped
1/4 cup finely diced celery
Toss all ingredients in a hot wok to wilt vegetables. Limp but still with a little crunch. Remove and cool. Add to egg mixture.
Egg Foo Young Gravy:
1.5 cups chicken broth, or water
1 teaspoon beef base (or demi-glace, go crazy!)
1 tablespoon Dark soy sauce
1 tablespoon Hoisin, or half/half Hoisin and Doenjang (fermented bean paste)
1/2 teaspoon fish sauce
1 tablespoon rice wine vinegar
1/2 teaspoon agave syrup or glucose syrup
3 tablespoons cold water
2 teaspoons corn starch
Heat first 7 ingredients up to combine to a low simmer. Once it is at a simmer, combine cornstarch and water, add to other ingredients and simmer to thicken.
Too cook the omelets, I like to add a little bit of the egg to coat the vegetables, and keep the rest of the egg mix separate. Using a wok, add 1/2 inch of oil to the bottom, you may need more as time goes on. Add 1/5 of the vegetables to the hot oil and pour some of the egg over the vegetables. Let it fry over low heat until the omelet forms on the bottom. Add a little egg mixture to the top and flip over. With a little practice, this is easier by flipping the wok. Cook until golden brown. Store under a low broiler and repeat process until done. Serve over rice.