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.
- 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
- 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.
- 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.
- 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.
- 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.