Baked Egg Foo Yong

By garciamoss

Egg foo yong is a Chinese omelet filled with vegetables, bean sprouts and sometimes meat. Our vegetarian egg foo yong recipe is packed with vegetables and baked in a muffin tin for ease. Serve with a mixed green salad tossed with sesame dressing.

Ingredients

• 10 large eggs, beaten
• 1/2 teaspoon salt
• 2 cups frozen peas, thawed
• 2 cups mung bean sprouts (7 ounces), coarsely chopped
• 1 bunch scallions, trimmed and sliced
• 1 cup shredded carrots
• 1 cup “no-chicken” broth or vegetable broth
• 2 tablespoons mirin (see Tip, below)
• 2 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 1 tablespoon water

Details

Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 350°F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray.
Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each).
Bake until the egg is cooked and beginning to brown, 28 to 32 minutes. Run a knife around the edges to loosen.
Meanwhile, bring broth, mirin, soy sauce and white pepper to a boil in a small saucepan. Reduce heat to maintain a lively simmer and cook for 3 minutes. Combine cornstarch and water in a small bowl; whisk into the broth mixture. Cook, whisking, until thickened, about 1 minute. Remove from heat and cover to keep warm. Serve the sauce with the egg foo yong.

Make Ahead Tip: Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Tip: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.