Egg Foo Young

If you are interested in fusion cuisine, examine the world between the pre-Christ to 21st centuries.  To be honest, we have all been trading cooking secrets since we could communicate.  One of the very best life secrets to trade!

At my work all year we debate the design and competency of analytical laboratory instruments (ho hum).  But at our Christmas holiday party each year, we cook omelets (ho ho), for each other.  It's a great pleasure. You should see the lines.

In this, we realize and relish that everyone makes an omelet differently, so we take turns. And we share the diversity of flavors and approaches. For me, it is an expression of tolerance, across geographies and ages, which is paramount.

Actually, if you look internationally, you will find an incredible array of egg preparations, that are, really, an omelet as a preparation or another.  Enjoy and let tolerance guide you.
Gravy:
2 cups chicken broth
1/4 cup hoisin sauce
1 Tbsp fish sauce
1 Tbsp soy sauce
2 Tbsp sherry
1 Tbsp Sagyejeol Ssamjang Korean bean paste, or Gochujang Korean bean paste, or miso
1-1/2 Tbsp corn starch dissolved in 3 Tbsp water

5 oz fresh skiitake mushrooms, sliced
1/2 red pepper, finely diced

6 eggs
2 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar

2 cups very finely sliced cabbage
12 shrimp, peeled, de-veined and cut into thirds

Thai basil leaves for garnish (optional)
2 green onions, sliced, for garnish

Mix all the ingredients for the gravy except the corn starch and water together in a medium pot. Whisk together well as you bring to a gentle boil. Whisk together the cornstarch and the water in a small bowl, and pour into the gently boiling gravy. Whisk together to thicken for about 1-2 minutes. Turn heat to very low, and cover.

Meanwhile, sauté the mushrooms and the red pepper in a dash of canola oil. Here I used the long skillet I will use to cook the egg foo young, and cooked them separately.

While the veggies are cooking, mix together the eggs, cornstarch, soy sauce, and rice vinegar together in a medium bowl. Add the cabbage, shrimp and tip in the mushrooms and red peppers. Stir.

Heat a long or large non-stick skillet with some canola oil. Tip in about 2 ladle spoons of foo young mixture, enough to make about a 5-inch cake.

You could do these in two medium non-stick skillets as well. Allow foo young to brown over medium heat.

When the first side is nicely browned, flip and cook the other side another minute or two. Set aside and keep warm under aluminum foil as you cook the remaining pieces.

Serve drizzled with thickened gravy and garnished with Thai basil if you have it, and/or sliced green onions. Serves 4.