From the kitchen of One Perfect Bite...The gods of weather are known to be capricious, but even they are confused this year. I suspect this storm was meant for my friends in Chicago, but while they were dining al fresco, the Snow Queen saw our beautiful greening landscape and, in a fit of pique, decided to dump on it. We don't see a lot of snow here and when this much falls in a short period of time we are marooned on our hillside until the driveway can be cleared. The pantry is always full, so food is not a concern. Trees and power lines are, but that's something we can't control, so we position candles and lanterns and ready the fireplace to do double duty should the need arise. Fortunately, we escaped the brunt of the storm and within 48 hours all traces of the snow have disappeared. It lasted just long enough to be beautiful and while we have loads of downed branches to clear we'll worry about that tomorrow. We have been snacking more than usual, so I wanted something light for tonight's supper. This recipe fit the bill. It is perfect for Meatless Monday or a Lenten Friday and it has the added bonus of being very easy to prepare. I think you'll enjoy this vegetarian version of egg foo yong. Here's the recipe.
Vegetarian Egg Foo Yong...from the kitchen of One Perfect Bite inspired by Nancie McDermott
Ingredients:
3 tablespoons vegetable oil
2 teaspoons chopped garlic
3/4 cup shredded carrots
3/4 cup shredded napa cabbage
3/4 cup bean sprouts
1/4 cup chopped green onion
2 tablespoons chopped fresh cilantro
2 tablespoons soy sauce
1/2 teaspoon sugar
3 eggs, beaten well
1 teaspoon Asian sesame oil
1 teaspoon salt
Brown Sauce (see below)
Directions:
1) Heat a wok or a medium skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat pan. Add garlic and toss until fragrant.
2) Add carrots and toss until they are shiny and beginning to soften, about 15 seconds. Add napa cabbage, bean sprouts and green onion and toss well.
3) Add cilantro, soy sauce, and sugar, and cook, tossing often, until cabbage and carrots are just tender, 1 to 2 minutes more. Transfer to a plate and spread it out into a single layer to help it cool quickly.
4) Meanwhile, combine eggs, sesame oil, and salt in a medium bowl. Stir with a fork to combine everything well. When the carrot mixture is no longer steaming, add it to eggs and stir quickly to prevent eggs from sticking and mix everything well. (If using Brown Sauce, make it now and keep warm until serving time.)
5) To cook omelets, use either a wok or a small deep skillet, so that you can make plump pancakes. Heat wok or skillet over high heat. Add about one-third of remaining oil and swirl to coat pan. Add about one-third of egg-vegetable mixture and tilt pan to spread it out a little. Fold down edges gently as they set, and keep swirling to encourage uncooked egg to contact pan. Shake pan to loosen omelet.
6) When omelet is mostly set, flip it over to cook other side. Cook until the omelet is set in center, and then transfer to a serving plate. Repeat to make two more omelets, and serve hot or warm. Yield: 3 servings.
Brown Sauce
Ingredients:
1/2 cup + 2 tablespoons water
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt
2 teaspoons cornstarch
2 tablespoons water
1/4 teaspoon Asian sesame oil
Directions:
Combine 1/2 cup of water, soy sauce, sugar, and salt in a small saucepan over medium-high heat. Bring to a rolling boil and stir to dissolve sugar and salt. Combine cornstarch and 2 tablespoons water in a small bowl and stir well. Add to pan and stir quickly to mix it into sauce. As soon as the mixture thickens and returns to a boil, remove from heat, stir in sesame oil, and set aside. Serve hot or warm.
One Year Ago Today: Bouchon's Nutter Butter Cookies
Two Years Ago Today: Asian-Style Carrot Salad
