Tot Foo Young
June 20, 2018

I never grew up eating egg foo young which is surprising because my family got Chinese takeout all the time, (Shoutout to Wong Wok) but we were more of a general gau family. So now when Georgina and I get Chinese food we have to basically order the whole menu.
As I was acquainting myself with egg foo young I realized they could be benefited by the addition of tater tots (which really, what couldn't?) so I made it happen.
Tot Foo Young
- tot foo young
- 1 cup chopped baby bella mushrooms
- 1 cup Chopped Bean Sprouts
- 1/2 cup Chopped Carrots
- 1/2 cup Chopped Celery
- 1 bunch Chopped Scallions
- 15 tater tots thawed
- 4 or 5 Eggs
- Sauce
- 1.5 cups Veggie Stock
- 2 tablespoons Soy Sauce
- 1/4 cup Thai chili paste
- 2 tablespoons Rice Vinegar
- 2 tablespoons Honey
- Cornstarch
Instructions
- Put the mushrooms, bean sprouts, carrots, celery, and scallions into preheated frying pan with some oil. Cook on high for 5 minutes until softened. Remove to a bowl.
- Add the tots and mix well until the tots are all broken up and incorporated.
- Whisk the eggs together and add most of them, stir well and add more eggs if needed. You want it to be pretty eggy but not fully drowning in egg.
- Meanwhile, heat up the stock, soy sauce, chili paste, rice vinegar, and honey. Mix a tablespoon of cornstarch with a few splashes of cold water to form a paste. Add to the simmering sauce and whisk. Check for thickness and repeat with more cornstarch until the sauce is the desired thickness.
- Cook the egg foo young in a well oiled hot frying pan by scooping out about a half cup worth at a time into the pan. Cook a few minutes per side and remove on to a rack when done. If doing many batches you can put the rack into a warm oven while you finish.
- Serve the egg foo young on a plate and smother in the sauce.