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Egg foo young, also spelled egg foo yong, egg fu yung, egg fooyung, and egg furong, literally means “lots of eggs”. This gluten free egg foo young is prepared with eggs, vegetables, and meat or shellfish, if desired. You can add your favorite vegetables or traditional bean sprouts, bamboo shoots, sliced cabbage, or mushrooms, to name a few ideas. Water chestnuts or bamboo shoots add a delightful texture. What makes it distinctly different from frattata (its Italian cousin) is the sauce it is served with.
Note: If you are sensitive to trace amounts of gluten, do not consume mushrooms. They are often grown on wheat though they usually test well below 20 parts per million.
In Chinese Indonesian cuisine it is served with sweet and sour sauce and peas. Otherwise it is served with a savory sauce containing soy sauce and rice wine or sherry. You will find a recipe for each below along with brands of ingredients for your convenience.
This gluten free egg foo young cooks in no time at all, making it an easy gluten free meal for busy weeknights or an impromptu brunch or lunch.
1 Tablespoon gluten-free oyster sauce - Choy Sun, Panda Brand, PF Chang's brands (or try gluten-free hoisin sauce - Wok Mei brand)
1/2 teaspoon hot chili oil* (optional)
1/4 teaspoon sugar
2 teaspoons cornstarch (or potato starch)
2 teaspoons water
For the Garnish:
1 green onion, sliced, for garnish (optional)
To Make the Egg Foo Young:
Whisk the eggs, salt, pepper and rice wine/sherry together in a medium-size bowl.
Preheat a large skillet over medium-high heat with about 2 teaspoons of cooking oil and quickly fry the green onion and bamboo shoots for about 1 - 2 minutes. Add the meat, vegetables and soy sauce, and fry for an additional minute. Remove the pan from the burner and set it aside to cool.
Add the cooled above mixture to the egg mixture in step 1 and stir together.
Heat 2 teaspoons of cooking oil in a 7-inch or medium-sized skillet and pour the egg/vegetable mixture into the pan. Cook until the eggs are set enough to turn over; turn over and cook until the omelette is fully set and golden brown. Add additional oil while flipping the omelette over, if needed.
To Make the Sweet and Sour Sauce:
In a small, cold saucepan, whisk together the brown sugar and cornstarch, breaking up and lumps of sugar.
Add the pineapple juice, water, vinegar and soy/tamari sauce, and whisk together over medium heat. Cook until thickened. Water down as needed or make thicker with a slurry of additional starch and water.
Serve the egg foo young over rice or alone, top with warm sauce, and garnish with sliced green onion..
To Make the Optional Savory Sauce:
Add the chicken broth, soy/tamari sauce, wine/sherry, osyter/hoison sauce, chili oil, and sugar to a small sauce pan. Bring this mixture to a boil and stir occasionally.
In a small container, add the starch and water and whisk together or shake with a closed lid until combined. Add it to the boiling mixture and stir constantly until it thickens. Serve atop the egg foo young as a substitute for the sweet and sour sauce and garnish with sliced green onion.
*If you desire some heat and need a substitute for hot chili oil, add a bit of ginger or cayenne to either the savory sauce or the egg foo young. For the sweet and sour sauce add only ginger.
I cooked my rice in chicken broth for additional flavor.