Egg Foo Young

Egg foo young is the Cantonese omelet that American Chinese restaurants made famous, but its roots run deeper — Cantonese cooks have long folded vegetables and meat into beaten eggs and fried them into puffy golden cakes. It is the definition of a pantry meal: whatever you have — shrimp, char siu, or leftover vegetables — becomes a satisfying dinner in minutes. Beat the eggs lightly so the omelets stay tender.

Puffy golden cakes under a savory cloak

The omelets should be crisp-edged and tender inside, packed with bean sprouts that stay crunchy. The gravy is the finishing touch: a light chicken stock sauce thickened with cornstarch, seasoned with soy and a drop of sesame. Ladle it over the omelets while they are hot, and serve with rice for a meal that feels like a hug on a plate. It is also the easiest way to use up a handful of leftover vegetables, which is exactly how the dish was born.

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