Fu Yong Recipe
Canton Style Veggie Egg Cake from Scratch Topped w/ House Gravy
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Ingredients
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For the Veggie Egg Cake
For the House Gravy
Method
For the Veggie Egg Cake
- 1
Prepare the Veggies
In a large bowl, combine chopped green onions, grated carrot, diced bell pepper, and chopped mushrooms. Mix well.
- 2
- 3
Combine Mixture
Pour the egg mixture over the vegetables and stir until everything is evenly coated.
- 4
Heat the Oil
In a non-stick skillet, heat 2 tablespoons of oil over medium heat.
- 5
- 6
Flip and Finish Cooking
Carefully flip the egg cake using a large spatula and cook for an additional 5 minutes or until fully set. Remove from heat and slice into wedges.
For the House Gravy
- 7
Mix Cornstarch Slurry
In a small bowl, mix cornstarch with water until smooth. Set aside.
- 8
Combine Ingredients
In a saucepan, combine vegetable broth, soy sauce, minced garlic, minced ginger, and black pepper. Bring to a simmer over medium heat.
- 9
Thicken the Gravy
Once the mixture is simmering, stir in the cornstarch slurry. Continue to cook, stirring constantly, until the gravy thickens (about 2-3 minutes).
- 10
Finish with Sesame Oil
Remove from heat and stir in sesame oil for flavor. Set aside until ready to serve.
