Egg Foo Yung with Tofu & Veggies

I didn't have Egg Foo Yung until I was about 25 years old. 

I am sure I looked down my nose when my husband assured me that it was great. 

My Mom always said Egg Foo Yung  wasn't real  Chinese food.
I only ate real Chinese food.
I may have been a food snob.... Hahaha...

When I tasted it.  Hmmmm, not bad... in fact, I liked it. 

I made this the other night and never mentioned to 'that guy' that there wasn't any meat in it.  Usually he's onto that so fast and mentions that he knows I am trying to pull something over on him.  This had so many flavors and textures in a big manly portion, he never even mentioned it.  It was like eating a fantastic spicy Asian omelette for dinner with spicy gravy.

Isn't the GRAVY the weirdest part?
Maybe it is, but it does add something to the dish, and I mixed up my own with lots more flavor and zing.

Hey, I know this is ugly, so please no comments.

Ingredients
Serves 2 as a main course, 4-6 as a side dish

5 eggs
1-2 tsp soy sauce
1-2 tsp sesame oil
1 garlic clove, minced

1/2 cup celery, sliced very thin
1/2 cup carrots, sliced very thin
1/2 cup onions, sliced very thin
1 jalapeno, minced (optional)
1 cup firm tofu, cut into a 1/2" dice, or strips
1 cup mung bean sprouts
1/2 cups mushrooms, portabella or black asian wood mushrooms
1/2 cup green onions, sliced
1 tsp soy sauce
1-2 tsp garlic hot pepper sauce
Salt & pepper


Sauce:
3-4 tsp cornstarch
2 tsp soy sauce
1 tsp garlic hot pepper sauce (optional)
1 cup vegetable broth

Preheat the oven to 400 degrees.

In a large deep skillet (about 2") over medium heat, add the sesame oil, garlic, onions, celery, jalapeno (if using) and carrots. Stir to combine and soften a little over the heat for 2-3 minutes. Add the soy sauce to the veggies and cook for another 1-2 minutes..  Add the tofu, mung beans and mushrooms.

In a small bowl, beat the eggs with the soy sauce and garlic hot pepper sauce, add a little salt and pepper.   Pour the eggs over the sizzling veggies and continue to cook, undisturbed, until the edges start to set, about 5 minutes.  Remove from the heat and place in the hot oven for 10 minutes, until the middle looks set and the eggs are cooked.  I have used the broiler to make this a little quicker, but keep your eye on it if you do this.

While the egg mixture is cooking, combine the soy sauce, cornstarch and hot pepper sauce in a small bowl.  In a small saucepan heat up the broth, while stirring the broth, slowly dribble in the soy sauce, pepper, cornstarch mixture.  The mixture should thicken and make a nice gravy.  Adjust seasoning by adding more soy sauce or hot pepper sauce to your desire.

When the egg foo yung is finished in the oven, carefully add a dinner plate, face down, on top of the skillet and invert it onto the plate.  It should come out easily... 

Top with sliced green onions and serve immediately with hot Chinese "gravy".