Shrimp Egg Foo Young

SHE LIVES!  Sorry about the long hiatus.  I started a new job in January and have been pretty busy with that so haven't been cooking a lot of new recipes.  Several times I did refer to the blog though for recipes I've already made so I could make them again!  Hopefully I am out of my cooking slump though.  Last night I spent a solid couple hours looking at new recipes and am all excited to try them out.

To kick things off, here is a recipe I made for dinner last night.  Egg foo young.  A couple of weeks ago my in-laws took us to a nice Chinese restaurant to celebrate our birthdays (which are a week apart) and I ordered a combination plate that had egg foo young on it.  Had never had it before, but it sure was good, so I decided to try it at home!  The recipe I made is loosely based on this one from AllRecipes.  Had to tweak it a bit based on availability of ingredients and so it would suit our tastes better, but it turned out REALLY well and I will definitely make it again.

Oh and I served this with brown rice.  I'd never actually cooked brown rice, but found out you could bake it so decided to give it a try!  Worked PERFECTLY and it turns out we both really like brown rice, so I plan to make it frequently now.  I just followed Alton Brown's recipe, which you can find here.  My only suggestion is to cut back on the salt a tad if you're going to serve it with something salty like Chinese food, and the butter is probably unnecessary.  Also I haven't tried it yet, but apparently you can double the recipe and bake it in a 9 by 13 pan if you want a whole lot of brown rice!

Quick note:  I cooked the Egg Foo Young as one big omelet in the pan to save time, but you could cook it in smaller amounts like pancakes so they're round.

Shrimp Egg Foo Young

about a tablespoon vegetable oil, divided
1/2 lb shredded cabbage (I used the shredded cabbage and carrots in a bag for coleslaw)
1 clove garlic, minced
5 eggs
1 C frozen cooked baby shrimp, thawed
1/3 C thinly sliced green onion
1/4 t salt
1 T soy sauce
2 t sesame oil

Sauce:
1 1/2 C chicken broth
1 T sugar
1 1/2 T soy sauce
1 T white vinegar
1 1/2 T cornstarch
2 T cold water

Heat about a teaspoon of oil in a 10 inch skillet over medium-high heat.  Add shredded cabbage and garlic and cook just until it starts to wilt.  Set aside to cool.  In a separate bowl, beat eggs, then add in remaining Egg Foo Young ingredients.  Add cabbage mixture once it has cooled.  Stir well to combine.  Heat remaining 2 t oil in skillet over medium (don't want it too hot), then pour in mixture.  Let it cook until it's nicely set on the bottom and sides, about 4 minutes, then cut the round into quarters with a spatula and carefully flip each quarter over.  Cook until lightly browned on the other side and completely set, about 2 more minutes.  Remove Egg Foo Young to a plate and keep warm in an oven set to 200 while you make the sauce.

To make the sauce, rinse out the skillet or use a saucepan.  Add all ingredients except cornstarch and cold water and bring to a boil over medium-high heat.  Stir together cornstarch and water in a small bowl until smooth.  Once liquid comes to a boil, reduce heat a little, then whisk in cornstarch mixture and cook until thickened and clear, which should only take a minute or so.  Serve over Egg Foo Young and rice.

Yield: 4 dinner sized servings