Egg Foo Young

Vegetable omelette with mushroom gravy.

Ingredients:

4 Eggs or 3/4 Cup Egg Replacement

1/2 Green Bell Pepper, matchstick

1 Carrot, matchstick cut

1/4 onion, thinly sliced

1 Cup Sprouts

2 Tbsp. Sesame Oil

1 Tbsp. Soy Sauce

Green Onion, for garnish

Mushroom Gravy:

6 oz. Mushrooms

1 Tbsp. Mirin

1 Cup Vegetable Stock

1 Tbsp. Cornstarch

2 Tbsp. Soy Sauce

Optional: Cooked Rice, for serving

Method:

Set your broiler to high. In a pan over medium heat, saute onion, bell pepper and carrot in sesame oil until they start to soften. Then, add bean sprouts, soy sauce and cook another few minutes. Pour in your scrambled eggs or egg replacement (such as just eggs). Stir until it starts to cook and bind, stop before you turn it into a scramble and place under broiler until fully cooked.

Meanwhile, saute mushrooms in neutral oil until browned. Add mirin and cook out. Add cornstarch to a little broth and stir well to avoid clumping. Add the stock, the cornstarch slurry and soy sauce to the pan. Cook to a gravy-like consistency.

Serve omelette over rice, if desired and pour over gravy. Enjoy!