This is my riff on egg foo young-no gravy involved. These are great hot, warm, or at room temperature. I consider them a great stand alone snack or sandwich filling with a little mayo and put on toasted whole grain bread, wrapped in a tortilla or even a lettuce leaf. In the photo, I just topped with a little sour cream and fresh chives. Then I rolled it up and gobbled it down like the greedy little thing that I am.
Ingredients:
4 Tablespoons vegetable oil, such as canola oil
1 1/2 cups egg substitute
2 whole eggs
1 tsp cornstarch
1 Tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon salt
Pinch of tumeric
1 (14 oz) can chow mein vegetables, rinsed and drained
1 1/2 cups chopped mushrooms
¼ cup chopped green onion
Garnishes/Wraps (optional):
Sour cream/Fresh chives eaten as a simple roll
Mayo/tortilla wrap
Horseradish sauce/toasted whole grain bread
Hot sauce/Lettuce leaves to wrap
Directions: In a large mixing bowl, whisk together egg substitute, eggs, cornstarch, soy sauce, sesame oil and salt. Add the chow mein vegetables, mushrooms and green onions, stirring well. Heat oil in a large skillet over medium heat. Place one ladleful (small or large-your choice) of the egg and vegetable mixture into the hot oil and cook for 5 minutes or until the sides of the patty become opaque and starting to turn golden. Use a wide spatula to flip over and cook an additional 3 minutes. Remove from oil and drain on paper towels. Repeat with remaining egg mixture, adding more oil as necessary. Store leftovers in a plastic container, separating layers with wax paper.
Get creative on me: Change the veggies any way you want. You can also use 8 whole eggs in place of the egg substitute and egg combo. Change up the spices-maybe some 5 spice or garlic or curry powder?
Maybe add a teaspoon of sambal or chile paste to liven things up?
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