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Egg Foo Yung with Chicken and Shiitake

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Serves four.

  • by from Fine Cooking
    Issue 106

Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner. This version gets its flavor and color from sweet red bell peppers, meaty shiitake mushrooms and scallions.

  • 1/2 lb. boneless, skinless chicken breast, trimmed and cut crosswise into 1/4-inch strips
  • 1 Tbs. plus 1 tsp. soy sauce
  • 1 Tbs. Asian sesame oil
  • 6 large eggs, beaten
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. oyster sauce (preferably Lee Kum Kee)
  • 1 tsp. white vinegar
  • 1/4 cup canola or peanut oil
  • 1/2 red bell pepper, cored, seeded, and very thinly sliced
  • 6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate)
  • 3-1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced

In a large bowl, toss the chicken with 1 tsp. each of the soy sauce and sesame oil. In another large bowl, beat the eggs with 1/4 tsp. salt, 1/2 tsp. pepper, and 1 tsp. of the sesame oil. In a small bowl, whisk the oyster sauce and vinegar with the remaining 1 Tbs. soy sauce and the remaining 1 tsp. sesame oil.

Heat 1 Tbs. of the canola oil in a large (12-inch) nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until it loses its raw color, 2 to 3 minutes; transfer to a plate. Add 1 Tbs. of canola oil, the bell pepper and scallion whites and cook, stirring, until the vegetables begin to brown, about 2 minutes. Add the shiitake, sprinkle with 1/2 tsp. salt, and cook until softened, about 2 minutes. Add the vegetables and chicken to the egg mixture and stir gently to combine.

Wipe out the skillet with paper towels. Heat the remaining 2 Tbs. oil over medium-high heat until shimmering hot. Add the egg mixture, reduce the heat to medium, and cook, running a spatula in short, circular motions along the bottom of the pan, until the eggs begin to set, 2 to 3 minutes. Reduce the heat to low and gently press on the eggs with the spatula to flatten them. Cook until the eggs are just firm to the touch, about 2 minutes. Set a large plate over the pan and flip the eggs onto the plate so the bottom faces up. Drizzle with the oyster sauce mixture, sprinkle with the scallion greens, and serve.

Serving Suggestions

Serve with Stir-Fried Bok Choy with Ginger and Garlic.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): fat g 26; Fat Calories (kcal): 230; Saturated Fat (g): sat fat g 4; Protein (g): protein g 22; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 910; Cholesterol (mg): cholesterol mg 350; Fiber (g): fiber g 1;

Photo: Scott Phillips

I was surprised how delicious this dish tasted and how easy it was to prepare. The mushrooms and red pepper were the key. Very flavorful. Not especially pretty on the plate but after tasting it--who cares. I served it with quinoa fried "rice" but next time will serve it with an asian flavored salad. It needed something bright like mint or citrus to accompany it. Maybe fresh rolls with shrimp? Will make this again for sure and for company.

Made this last night and it was yum.

We love spicey Asian cooking but the chilies are not agreeing with my husband. This fast, quick dish, along with the suggested bok choy with ginger & garlic, gave us the taste of the Orient without the after burn.

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