Vegetarian Egg Fu Yung recipe
Vedge Egg Foo Jung
ingredients:
sauce ingredients:
- 450 cc vegetable broth in can
- 80 cc sesame tahini
- 5 cc `Chinese 5 spice'
- 2.5 cc black pepper
- 60 cc whole wheat flour
- water as needed to establish desired consistency
rice ingredients:
- 200 cc brown rice
- 2.5 cc minced garlic in oil
- 2.5 cc ground cumin
- 2.5 cc black pepper
- water sufficient for top (level) surface of rice in pan to be about 2 cm deep.
egg pattie ingredients:
- 200 cc skim eggs
- 200 cc bean sprouts
- oil sufficient for 0.5 cm depth at bottom of wok.
instructions:
make sauce:
- Boil a typical size can of vegetable broth.
- Bring down to a simmer. (c. 85°C?)
- Add remaining sauce ingredients (less flour) and simmer for 10 minutes or so.
- Add flour as needed for thickening.
- Use while still 60°C or warmer, or promptly chill for later use.
prepare rice:
- Put rice in saucepan.
- Add water until about 2 cm over top of rice.
- Add remaining ingredients.
- Bring to boil.
- Bring down to simmer, cover, cook about 30 minutes.
make patties:
- Mix skim egg and bean sprouts in mixing bowl.
- Wash hands if egg present.
- Pour small amount of cooking oil in wok.
- Cook egg mixture barely thoroughly.
- Serve with sauce and rice components.
- Garnish as desired with soy sauce or other condiments,
tea or other beverages, fortune cookies or other desserts.