Egg Fu Yung
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice) Time: 35 minutes
1/2 cup brown rice - cooked, yielding 1 1/2 cups cooked rice done yesterday
1 cup water
2 cups finely shredded cabbage
1 medium onion
1 stalk celery
1 small can water chestnuts 5 oz - optional
2 tbs soy sauce
6 eggs
2 tbs olive oil
Cook brown rice in water according to package instructions. (Or remove from fridge.) Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. Finely chop onion, celery and water chestnuts. In large nonstick skillet heat 1 tbs olive oil and sauté cabbage, onion, celery and water chestnuts until cabbage is wilted and onions tender, about 7 minutes. Put vegetables in a large bowl. Add rice to vegetables along with soy sauce and mix well. Let it cool a few minutes while you make the sauce - see below. In another bowl whisk 6 eggs. Add the eggs to the vegetable/rice mixture and stir well. In same skillet heat remaining 1 tbs olive oil over medium-high heat. When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties. Fry until nicely browned, 5 – 7 minutes. Gently turn and brown the other side. When done, remove to a platter and keep warm in 250F (125C) oven while you make the rest. Serve with the sauce on the side.
Sauce
1 1/2 cup chicken broth
1 1/2 tbs soy sauce
1 tbs molasses (brown sugar could be substituted but it wouldn't be as good)
2 tbs cornstarch (maizena) dissolved in 2 tbs water
Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses. When hot, stir in cornstarch to thicken. Keep warm while making pancakes.
Chicken Sesame Stir Fry to accompany Egg Fu Yung Time: 15 minutes
1 - 2 chicken breasts, boneless, skinless depending on hunger or you could use 'chicken tenders'
1 tbs olive oil
1 tsp sesame oil
1 - 2 tbs cornstarch (maizena, corn flour)
1 tsp sesame seeds
1 tsp soy sauce
Cut chicken into strips. Put cornstarch and sesame seeds into plastic food bag. Add chicken and toss to coat. Heat oils and soy sauce in nonstick skillet. Add chicken and stir-fry 7 - 10 minutes, until done. Serve with Egg Fu Yung. Keep warm in the oven along with the Egg Fu Yung until ready to serve.
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Cooking schedule: 35 minutes |
Whisk eggs and stir into veg/rice mixture |
Cooking for Two? Or more?
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