Here's a recipe for Egg Foo Young from Chef Lucas Sin of Junzi Kitchen that can be made with a Made In Saucier and Blue Carbon Steel Frying Pan!
Lucas Sin, a member of the Eater Young Guns Class of 2019 and Forbes 30 under 30, opened his first restaurant when he was 16 in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm (known as Y Pop-Up). He then backpacked and cooked his way through Japan before settling at Kikunoi Honten in Kyoto. He’s also spent time at Modernist Cuisine in Seattle and Michelin-starred kitchens in Hong Kong and New York.
Beyond the bings and noodles at Junzi Kitchen, Lucas also directs the funkier, more indulgent After Hours menu: Fried chicken, instant noodles, juicebox cocktails and the like. His monthly personal project is a no-longer-secret collaborative tasting menu exploring the narrative of contemporary Chinese cuisine, which we call Chef’s Study. During the COVID-19 crisis, Chef Lucas runs the collaborative delivery pop-up known as Distance Dining.
Serves: 2The great thing about this recipe is that it’s customizable with whatever leftovers you have in your fridge. Asterisked ingredients are non-negotiable; everything else is optional.
Transfer omelettes onto plates of warm cooked rice. Generously ladle sauce over the top, garnishing with chopped scallions.
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