Do you want a tasty new kosher dish to savor? Check out this delightful egg foo yung recipe!
There’s a variety of kosher dishes out there in the culinary cultures of the world. Whilst non kosher ingredients might make up a good chunk of Asian cuisine, there’s still a lot of individual recipes that are wholly kosher in preparation and content. Take Egg Foo Yung, for example. While some egg foo yung recipes have shrimp or such, a lot of its variations can be served on a Glatt Kosher tour. Are you looking to broaden your culinary expertise? Try this out!
INGREDIENTS
SAUCE
- 9 fl oz vegetable stock, at room temperature
- 1 tbsp corn flour
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 2 tbsps. vegetable oil or peanut oil
- 4 oz finely chopped green beans
- 1 large carrot, finely grated
- 4 oz chopped water chestnuts, fresh or canned
- 2 large green (spring) onions, chopped
- 2 oz bean sprouts
- 5 oz cooked salmon
- 6 eggs
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Vegetable or peanut oil for sautéing
INSTRUCTIONS:
- To make the sauce, stir the VEGETABLE stock and corn flour together in a small saucepan. Add the soy sauce, vinegar and sugar and cook, stirring frequently, until the sauce boils and thickens; set aside
- Heat the oil in a large skillet over high heat. Add the green beans and carrot and cook for about 2 mins, tossing and stirring. Remove from the heat and add the water chestnuts, green onion, bean sprouts and salmon. Stir and toss to combine.
- In a large bowl, beat together the eggs, salt and pepper. Stir in the vegetable mixture.
- Film the bottom of a large skillet with about 1/8 in of oil and set over low heat, so that the sauce will be warm for serving. When the oil is quite hot, gently drop the egg mixture into the pan in ¼ cup blobs – they will spread to a thickness of about ½ inch. Cook for about 2mins on each side, until well browned.
- Continue frying the remaining egg mixture the same way, adding more oil to the pan as needed. Keep warm on a platter in a 200F (95C) oven if necessary until you have enough to start serving, then pour the sauce over them.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
