I created this recipe for my feature in last year's Feast Magazine December issue. Be sure to check it out.
Matzo brei is a staple in our family for Christmas, as is Chinese food. My grandma’s favorite Chinese dish was egg foo young. This dish combines those two family traditions in an omelet with savory gravy.
1½ cups vegetable broth
1 tsp granulated sugar
2 Tbsp soy sauce
1 tsp fish sauce
1 tsp white wine
½ Tbsp salt
1 Tbsp chile sauce (optional)
1 tsp cornstarch
5 large eggs
1 piece matzo, softened in warm water for 45 seconds, drained
salt and freshly ground black pepper
3 Tbsp olive oil, divided
1 clove garlic, minced
¼ cup bean sprouts
¼ cup small-diced mushrooms
¼ red bell pepper, small dice
2 green onions, small dice, divided
In a small saucepan over medium heat, add all ingredients except cornstarch. Once combined and heated, add cornstarch, and whisk together. Let gravy thicken for 5 to 10 minutes, until it reaches your desired thickness, and then remove from heat.
In a large bowl, beat eggs together. Break matzo into bite-sized pieces, add to eggs and season with salt and pepper. Set aside.
In a large sauté pan over medium-high heat, add 1 tablespoon oil. Add garlic, bean sprouts, mushrooms, bell pepper and green onions (reserving 1 tablespoon for garnish), and sauté for 5 to 7 minutes. Add to egg mixture, and stir to combine.
Add remaining oil to pan, and increase heat to high. When oil is hot, spoon egg mixture into pan to form an omelet about 4 inches wide. Cook for 2 to 3 minutes, until golden brown, and then flip to cook other side, 1 to 2 minutes, until golden brown. Serve omelets with gravy, and garnish with green onions.