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Terkettes Foo Yong

Terkettes Foo Yong Thank you for joining us once again for Terkettes Tuesday. This entry is a very quick and easy dish to make. A meal in itself, Terkettes Foo Yong may be served with soba noodles or rice.

Serves 4-6.

Ingredients:

  • 1 c Terkettes, finely chopped (or use seitan)
  • 1 c celery, finely chopped (or 1 c whole bean sprouts)
  • 1 bunch green onions, finely chopped (reserve 1 T for garnish)
  • 1/2 bell pepper, finely chopped
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 3 large eggs, lightly beaten
  • 2-3 Tbsp canola oil
  • 1 recipe sauce (see below)
  • 1 tsp black or brown sesame seeds

Directions:

  1. In medium bowl, mix Terkettes, celery, green onions, bell pepper, soy sauce and salt.
  2. Add the beaten eggs and blend well. If using a large griddle, preheat it on medium low.
  3. Spread canola oil on the griddle and drop the batter by heaping tablespoons.
  4. Cook about 3 minutes on each side or until brown and set up. (This recipe should make 12 little “omelets”.) If using a large skillet, set it on medium low heat, use a tablespoon of oil per batch, and work in three batches of four “omelets” each.
  5. Drain on paper towels or a clean tea towel.
  6. Pour warm sauce in the bottom of a large platter; then mound the foo young on top and sprinkle with reserved green onions and sesame seeds.
  7. Serve hot or warm.

Sauce:

Ingredients:

  • 1 1/2 c vegetarian chicken style broth (We use McKay’s.)
  • 1 teaspoon molasses
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoon cold water

Directions:

  1. Heat broth with molasses and soy sauce.
  2. Combine cornstarch with cold water; stir it until smooth and add to the saucepan.
  3. Whisk the mixture until it just comes to the boil and thickens.

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