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Broccoli Slaw Egg Foo Yong

Broccoli Slaw Egg Foo Yong Packaged broccoli slaw is usually comprised of broccoli, red cabbage and carrots, coarsely shredded. Here we have used it to make a wonderful Egg Foo Yong with brown gravy.

Makes 12 small Egg Foo Yong omelets.


Brown Gravy:

  • 1 Tbsp corn starch
  • 4 tsp soy sauce
  • 1 c water

Egg Foo Yong Omelets:

  • 1 Tbsp butter (plus more for frying)
  • 3-4 eggs, lightly beaten
  • 2 tsp soy sauce
  • 1 tsp toasted sesame seed oil
  • 1/4 tsp salt (divided use)
  • dash black pepper
  • 4 c broccoli slaw (about 8 oz)
  • 1 medium onion, cut in thin semi-circles
  • 2-3 vegetarian breakfast sausages such as Saucettes


  1. In a small saucepan over medium heat, combine the sauce ingredients: cornstarch, soy sauce and water Stir with a whisk and cook until thick and beginning to boil. Remove from heat, cover, and set aside.
  2. In a large bowl, lightly beat the eggs with the soy sauce, sesame oil, 1/8 tsp of the salt and the pepper. Set aside.
  3. In a large skillet over medium heat, melt the butter and add the broccoli slaw, onion, sausage bits, and 1/8 tsp of the salt. Saute for about 5 minutes, or until slightly limp. Cool briefly; then blend the sauteed vegetables into the egg mixture, stirring until everything is coated in the egg mixture.
  4. Clean off the skillet, and melt a small amount of butter in it. Drop the egg mixture by scant quarter-cups, frying 4 small omelets at a time. As the egg runs out a bit from the vegetables, push it in towards the center of the omelet using a spatula. When the omelets are set up and brown on the bottom, turn them and cook another minute or two before placing them on a platter or serving dish. Repeat until all the omelets are fried. Pour the gravy on top and serve.

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