West Coast Egg Foo Young
Makes 8 servings
A great way to start the day – or finish it – is with this Chinese-American specialty. Egg foo yung is said to have been created by a Chinese cook working on the Central Pacific Railroad in the mid-1850s. Although the dish has no exact counterpart i
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5½ teaspoons Chef Paul Prudhomme's Vegetable Magic®
1 tablespoon sugar
1½ teaspoons dry mustard
1 teaspoon dried sweet basil leaves
½ teaspoon ground ginger
3 tablespoons peanut oil, in all
1 cup diced ham (about 4 ounces)
1 tablespoon + 1 teaspoon minced fresh ginger
1 cup chopped green onion tops
1½ teaspoons minced fresh garlic
4 cups fresh sunflower, mung, or soybean sprouts (See Note)
1 pound lump crabmeat, picked over for shells and cartilage
1 pound peeled small shrimp
how to prepare
Combine the first five ingredients thoroughly in a small bowl to make the Seasoning Mix. Makes 3 tablespoons plus 2½ teaspoons.
Combine 1 tablespoon of the oil and the ham mixing evenly and place in a 10-inch skillet over high heat and cook, stirring occasionally, until the ham is lightly browned, about 4 minutes. Add the fresh ginger, green onion tops, and garlic and cook until the vegetables are lightly browned, about 4 to 5 minutes. Transfer the contents of the skillet to a large bowl and gently fold in the sprouts, crabmeat, shrimp, and 3 tablespoons of the Seasoning Mix.
Beat the eggs and remaining Seasoning Mix in another bowl until light and frothy. Fold the eggs into the seafood mixture until well blended. Heat 2 tablespoons of the oil in an 8 or 10-inch skillet over high heat. When the oil is hot, ladle about ½ cup of the egg mixture per omelet into the skillet and cook the omelets 2 at a time until golden brown on both sides, adding oil as needed. Drain on paper towels.
Serve immediately, with soy sauce if desired.
NOTE: If you can't find these sprouts, you can use whatever is available in your area, such as radish or alfalfa sprouts. The ones mentioned, however, are larger and juicier, and give the omelets an exciting texture.