LENTIL AND CRAB EGG FOO YOUNG
Ingredients
The Gravy:
2 tablespoons vegetable oil
4 cloves garlic, minced
2 tablespoons flour
2 tablespoons corn starch
3 cups chicken stock
1 ½ tablespoons soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil
¼ teaspoon black pepper
½ cup cooked USA lentils
The Egg Foo Young:
8 eggs
¼ teaspoon black pepper
¼ teaspoon salt
1 tablespoon soy sauce
½ teaspoon sesame oil
3 tablespoons corn starch
¼ cup carrots, grated
½ cup red bell pepper, chopped
¾ cup scallions, chopped (plus more for garnish)
1 ½ cups bean sprouts (plus more for garnish)
1 ½ cups cooked USA lentils
½ pound lump crab meat, patted dry with paper towels
1 – 1 ½ cups vegetable oil for frying
The Rice:
2 cups cooked sushi rice
2 cups cooked lentils
½ teaspoon salt
Instructions
Make the sauce first so that you can eat the egg foo young hot and crispy, right when it comes out of the pan! Heat the vegetable oil in a large saucepan over medium high heat. Add the garlic and cook for 1 minute, stirring, until fragrant. Stir in the flour and corn starch and cook for another minute until it is bubbling. Add the chicken stock, soy sauce, oyster sauce, sesame oil, and black pepper to the pan. Bring to a boil, whisking until the sauce begins to thicken. Continue whisking until the sauce is glossy and thickened to gravy consistency, about 4-5 minutes. Stir the lentils into the sauce. Keep warm while you prepare the rest of the dish.
Crack the eggs into a large bowl and beat with the black pepper, soy, sesame oil, and corn starch. Add the carrots, red bell pepper, scallions, bean sprouts, and lentils to the bowl and stir until everything is well coated. Gently fold the crabmeat into the mixture until evenly distributed.
Heat the vegetable oil (should be about ½” deep) in a wok or large deep skillet to 350 degrees. Using a ½” cup measure, scoop the egg mixture from the bowl, careful to get a little bit of everything, and pour it into the hot oil (this recipe makes 6 large egg foo young). Fold any ‘spidery’ egg edges back into the ‘patty’. Cook on the first side for 2-3 minutes until golden brown. Flip and cook on the second side for another 2-3 minutes until golden, lightly puffed, and cook through in the center.
Combine the sushi rice with the lentils in a large saucepan over medium high heat to warm. Season with the salt and toss to combine.
Serve the egg foo young over the lentil rice, topped with the warm lentil gravy and garnished with more bean sprouts and scallions.
Serves 6
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