Veggie Egg Foo Young W/ 2 Sauces

Initially this recipe started out with my attempt to make egg rolls.  The recipe for the batter is actually a recipe for egg rolls, the one I’ve chosen to post is from All Recipes (www.allrecipes.com) The batter’s great, and when you combine it with a mixture of sauteed veggies and sauces it’s elevated to a new level.  This ends up being about 4 recipes in 1 recipe, and you can pick and choose what you want and use them for other cooking means.  So enjoy, experiment, and share this delicious appetizer!

Veggie Pancakes
Photography by Blake Zimmerman

BATTER INGREDIENTS

  • 1 Egg, Beaten
  • 3/4 Cup Cold Water
  • 1/4 Tsp. Salt
  • 7/8 cup all-purpose Flour (you can just do a whole cup)

VEGGIE INGREDIENTS

  • 2 Cloves Garlic Peeled
  • 1/2 Onion Chopped
  • 4 Baby Bella Mushrooms Minced
  • 1/2 Cup Minced Asparagus
  • 2 Tsp Salt
  • 1 Tbsp Olive Oil
  • 2 Tsp Black Pepper

SAUCE INGREDIENTS

– Tomato Basil Curry

  • 1/2 Can Progresso Tomato Basil Soup
  • 1 Tbsp Plain Greek Yogurt
  • 1 Tbsp Hot Madras Curry Powder
  • 1 Tsp Turmeric
  • 1 Tsp Black Pepper
  • 1 Tsp Paprika

– Persimmon Red Wine Barbecue Sauce

  • 1 Small Persimmon
  • 2 Cups Red Wine
  • 1 Tbsp Barbecue Sauce
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder

SAUCE RECIPES

– Tomato Basil Curry

  1. In a small Sauce Pan over Medium Heat combine Yogurt and Tomato Basil Soup
  2. Bring to a simmer
  3. Add seasonings and stir to combine
  4. Simmer 5 minutes
  5. Set Aside until room temperature

– Persimmon Red Wine BBQ Sauce

  1. Chop up Persimmon, discarding top
  2. Combine BBQ Sauce and Red Wine in a small Pan
  3. Bring to a boil
  4. Add Persimmon
  5. Reduce by 1/2
  6. Set Aside until room temperature

VEGGIE RECIPE

  1. Heat oven to 425
  2. Combine veggies, oil, salt, oil, and pepper
  3. Wrap Veggies in Foil
  4. Bake 20-30 Minutes
  5. Let cool to room Temperature
  6. Chop garlic cloves
  7. Add to Batter

BATTER RECIPE (Thanks All Recipes)

  1. In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
  2. Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/3 cup of the batter in an approximately 8 inch circle.
  3. Rotate wok quickly to spread an even layer of batter. Cook over low heat 1 to 2 minutes, until bottom is golden brown and edges begin to curl.
  4. Flip
  5. Carefully remove from heat and place on a paper towel, golden brown side down
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