Wednesday, January 13, 2010

Tight-Arse Tuesday: Egg Foo Yung

Ever open your fridge and see a little of this, a little of that, all cold leftovers starting to droop, and think, "There is no way on earth I can bring myself to eat that"? Me too. This is why I have such well-fed chickens.

You can't give it ALL to your chickens though, and if you don't have chickens, something's got to be done so you're not wasting all those leftovers. Enter egg foo yung. No, my way of making it is probably not authentically Chinese. That's okay; neither am I. It's still cheap, tasty, and super-easy (and so am... um, *cough* nevermind).

(serves 2, doubles or triples easily)

Pretty much anything is good in this - leftover meat of any kind (mixing up different kinds will make this even better), tofu (it goes bad so quickly once you open it, so use it up here), veggies of almost every variety. If you're starting without leftovers you can chop up some turkey bacon or whatever else is handy, some onions and veggies, and give them a quick stir-fry with some pepper, soy sauce, and sriracha.

You'll want about two or three cups' worth of cooked meat and veg to go in this. In a large bowl, beat up six to eight eggs, depending on how much meat and veg you have and how eggy you want this to be. Sprinkle some garlic powder, salt, and pepper into the eggs, and add just a pinch of ground ginger. Whisk it all up and then stir in the meat and veg.

Heat a little olive oil in a heavy skillet and make sure it coats the bottom evenly. Pour half the eggy mixture into the skillet and cook on medium heat until the eggs start to set. If they spread out too much, just push them back toward the middle with a spatula. Once the bottom and sides are starting to set, flip it. Cook another minute or two until the whole thing is a cooked little egg cake. Remove from the pan and repeat the process with the remaining mixture and there you have egg foo yung for two.

Serve with bottled hoisin sauce, or whisk together:
1/4 cup hot water with a boullion cube or broth powder
(or 1/4 cup broth)
1 Tbsp honey
1 Tbsp balsamic vinegar or lime juice
1 Tbsp soy sauce
2 Tbsp corn starch, potato starch, or arrowroot
Pinch ground ginger
Salt and pepper to taste

Bring to a boil in a small saucepan or zap it in the microwave until hot and thick. Spoon over egg foo yung and enjoy.

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