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.
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.
Serve with Stir-Fried Bok Choy with Ginger and Garlic.
This is a great work week meal. Quick to prepare. I used dried mushrooms rehydrated, but the results were yummy. I did flip the patties over, using a plate to get the job done without breaking up the egg foo yung. That's just the way I've always made egg foo yung. Regardless, the dish is excellent.
It is surprising how good this dish is. While making it I was a bit doubtful because it really doesn't look as good as it tastes, but it is phenomenal. So flavorful and much better than at a restaurant. And so easy!
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