Enoki and Ham Egg Foo Young with Red Chile Sauce

     This is a nice tasting egg foo young that has a little kick from the spicy red chile sauce.  I have posted a few egg foo young recipes that are not exactly "run of the mill" items.  Egg foo young is an entree that many creative fusion chefs have overlooked.

     This egg foo young recipe is really more asian than fusion.  Other than the enoki mushrooms and chile pepper sauce, the ingredients for this egg foo young recipe are commonly found in traditional egg foo young recipes.  The size of this egg foo young is gigantic, compared to the size of a standard egg foo young.  An egg foo young this size means one thing.  You better be hungry!
   
     Red Chile Sauce Recipe:
     Heat a small sauce pot over medium heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1 teaspoon of sesame oil.
     Add 1 minced garlic clove.
     Add 1 teaspoon of minced ginger.
     Sauce till the garlic becomes golden colored.
     Add 1/2 tablespoon of soy sauce.
     Add 1 cup of water.
     Add 1 pinch of sea salt and white pepper.
     Add 1 pinch of five spice powder.
     Add 1 tablespoon of Korean red serrano chile pepper sauce.
     Add 1/2 tablespoon of sugar.
     Bring the sauce to a gentle boil.

     Mix 2 tablespoons of cornstarch with3 tablespoons of water to create a slurry.

     Add only enough cornstarch and water slurry, while stirring, to thicken the sauce to a thin sauce consistency.  

     Cook the sauce for 1 minute.

     Keep the sauce warm over very low heat.

     This red chile sauce should be light orange red colored and not dark brown like standard egg foo young sauces.

   
     Enoki and Ham Egg Foo Young with Red Chile Sauce Recipe:
     Heat a saute pan over medium heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Add 1/4 teaspoon of sesame oil.
     Add 1 clove of minced garlic.
     Add 1 teaspoon of minced ginger.
     Add 1 small handful of thin sliced onion.
     Add 1 thin sliced green onions.
     Add 1 handful of mung bean sprouts.
     Add 1 small handful of thin sliced ham strips.
     Add 6 snow peas that are cut into very thin strips.
     Add 1 small bunch of trimmed whole enoki mushrooms.
     Add sea salt and white pepper.
     Add 2 pinches of five spice powder.
     Saute till the vegetables just begin to cook.  The vegetables should be slightly crisp and al dente.
     Set the vegetables aside.
     Whisk 3 eggs in a mixing bowl.
     Add 1 tablespoon of rice flour.
     Whisk the ingredients together.
     Heat a non-stick saute pan over medium heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Pour half of the whisked egg mixture into the hot pan.
     Place the vegetables evenly on top of the loose eggs, so the form a thin layer.
     When the eggs become cooked firm, pour the other half of the whisked egg mixture over the egg foo young in the pan.
     Place the large egg foo young into a 350 degree oven.
     Bake the egg foo young, till golden brown highlights appear on the eggs.
     Slide the large egg foo young onto a plate.
     Place a few fresh enoki mushrooms on top of the egg foo young.  (The heat of the eggs and sauce is enough to cook the tiny enoki mushrooms.)
     Pour a generous amount of the red chile sauce over and around the egg foo young.
    
     This is a nice big egg foo young with plenty of flavor and it is mildly spicy!  Using three eggs makes an egg foo young that is big enough to fill a plate.  This egg foo young is big enough to be shared at the table!  The enoki mushrooms give this egg foo young entree a healthy appeal.  Yum!  ...  Shawna