Sunday, November 14, 2010

Egg Foo Young Casserole

Recently I went looking for this recipe here and couldn't find it. I think I never included it because it calls for dry milk powder. The first time I made it, I tried to find some substitution, but then I just started making it without it, and it seems fine. Akasha is wild for this recipe and will eat a stunning amount of it. It can also be made more hearty by adding some cooked chicken or pork.

Egg Foo Young Casserole

Ingredients

8 eggs, beaten
1 1/2 cups thinly sliced celery
1 (16 ounce) can bean sprouts, drained
1 cup of diced, cooked chicken or pork, optional
2 tablespoons onions, chopped
1 teaspoon 5 spice powder, or more to taste
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sesame oil

Mushroom sauce

2 1/2 tablespoons cornstarch - you can leave this out and just have a runny sauce, but it is still good
1 clove garlic, minced
1 1/2 cups chicken broth
1 tablespoon soy sauce or coconut aminos
8 ounces mushrooms, sliced
2 tablespoons sliced green onions

Directions

1. Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish.
2. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
3. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; add mushrooms, onions and garlic, and simmer until mushrooms take on a cooked quality. Gradually whisk in cornstarch. Cook until thickened.
4. To serve cut casserole into squares and top with mushroom sauce.

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