A friend’s blog post reminded me how much I like Egg Fu Yung, and that it’s been awhile since I last made it. I immediately set about sprouting some moth beans. Now, a couple days later, I’m ready to assemble the dish.
Egg Fu Yung is typically made with chicken, but since I am making a vegetarian version I used a seasoning mix made with nutritional yeast and an assortment of herbs commonly used for seasoning poultry. This is a seasoning mix I like to always have on hand, and since there was none left I put together a new batch using:
- 1+ cup nutritional yeast
- 1 Tablespoon Spanish paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon powdered sage
- 1 teaspoon thyme
- 1 teaspoon powdered rosemary
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 teaspoon marjoram
- 1 + teaspoon turmeric
- 1 teaspoon crushed celery seeds
- 1/4 teaspoon tarragon
- 1/4 teaspoon black pepper
Other important flavors in this dish are soy sauce and toasted sesame oil. I used a little sesame oil in every step of preparation starting with sautéing finely chopped onion and green chili in toasted sesame oil.
I mixed some of the afore mentioned seasoning mix in water with soy sauce and tapioca starch and poured it into the pan with the sautéed onions. This simmered with frequent stirring until it thickened. The gravy was moved to the warming element until the eggs were done.
Preparation of the omelet began by sautéing onion, celery, bell pepper and mushrooms in toasted sesame oil.
When the vegetables had softened I added the sprouted moth beans and blanched fresh spinach.
The sautéed vegetables were added to beaten eggs which had been seasoned with soy sauce, a drizzle of toasted sesame oil and a little more of the nutritional yeast/herb seasoning mix.
The omelet was cooked with sesame oil in a lidded frying pan.