I’m eating a Dr. Praeger California Veggie Burger the other day and I’m thinking “what does this taste like?” I couldn’t put my finger on it. And then it hit me – they taste like Egg Foo Young. Really! I can’t tell you how or why, but they do.
So being the lazy, Chinese food-loving girl that I am, I decided to run with the whole idea. I had a long week and wanted something fast. Not only did I get a yummy dinner out of the deal – it was ready to eat in about 10 minutes. To “up” the laziness quotient, I even used organic frozen brown rice (Thank you Trader Joe’s!).
Doc Foo Young – serves 2 (or 1 really hungry girl, I’m just sayin’)
- 1 tsp sesame oil
- 2 Dr. Praeger California Veggie Burgers
- 1 chopped green onion
- 1/2 cup bean sprouts
- 1 cup no-chicken broth
- 2 tbsp low sodium soy sauce
- 1 tbsp of corn starch
- 1 tbsp of water
- ground pepper
Heat the sesame oil in a skillet on medium heat. Put the chopped green onion, bean sprouts and burgers in the pan and cook for about 5 minutes on each side (or until the patties are a little – or a lot – crispy). If the sprouts or onions begin to brown too much, remove and put aside – otherwise leave in the pan.
While the burgers are cooking, dissolve the cornstarch in the tablespoon of water and put to the side. In a small sauce pan, bring the cup of broth to a boil. Turn the heat down to medium-high and add the soy sauce. Whisk in the corn starch mixture and stir constantly until the sauce begins to thicken. Add pepper to taste. Remove the sauce from the heat. It will thicken even more over the next few minutes.
Put the onion and bean sprouts on top of the burgers and pour sauce over the top (however much you like).
I served it all over brown rice. There are a lot of egg foo young sauce (or brown sauce) recipes on the internet – many of them contain mirin and/or sugar. I decided to go with a more savory sauce. Next time, I think I’ll add mushrooms.