Every once in awhile, I get a craving for Chinese food. But so much of it has MSG and other additives that just are not good for you. I still eat it, but I also like to cook at home. I even bought a wok to make stir fries and awesome teriyaki steak! This recipe, happens to be one of my Mom’s and my favorite though.
You will need;
1 tbsp. oil
2 cups mixed Chinese vegetables (I used frozen, I just let them thaw before and drained them)
7 lg. eggs
2 tbsp. oil
1 can Bean Sprouts
2 tablespoons dried chives
1 teaspoon dried ginger powder plus 1 more teaspoon of dried ginger powder
1 teaspoon salt
1 teaspoon black pepper
1/4 cup milk
3 cups broth (I used pork, but chicken, beef, or a veggie work great)
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon sugar
First, make the gravy. Heat the both, add in 1 tsp of Ginger, the soy sauce, and sugar. Dissolve and bring to a boil, add in the corn starch and cook till thickened, set to the side.
Next, drain the vegetables. You can use canned or frozen, just make sure you rinse them and let them drain good.
Crack the eggs into a bowl, add the milk, salt, pepper, ginger powder, and dried chives. Whisk well.
add in the veggies, mix well with a spoon.
Now, I take a fourth cup measuring cup, and use it to drop the egg mix into the hot pan. Heat 1 tablespoon oil in frying pan or wok, drop with the measuring cup, it’s okay if the eggs run a little and touch, you can just cut them with the spatula. If using a wok, make them one at a time.
Brown on one side before trying to flip, you can see that the egg is sort of solid. Cook the other side till it’s brown, then put into a baking dish and cover with a little of the gravy. Cook the rest of egg mixture the same way, using 1 teaspoon of oil every time. And it’s okay if some of it falls apart.. Those pieces just add to the gravy.
It’s best when served over rice and topped Crispy noodles. I also served mine with a salad on the side.