Scrambling To Fix Dinner For Siblings

Snapper Egg Foo Young
LEIGH ANNE MEEKS PHOTO

Growing up the oldest of four boys with no father, I had to learn how to cook quickly for my three brothers. Mom went to work her second job at night, so it was me against the kitchen.

One of my favorite quick and simple dishes to cook is any type of egg foo young. Growing up on the island of Lanai with no fast food and only a garden as a source of food, you had to be creative.

Use any fish you may have, but here is my version of Snapper Egg Foo Young!

SNAPPER EGG FOO YOUNG

• 4 fresh eggs, scrambled
• 1 tablespoon slivered ginger
• 1/4 cup diced tomatoes
• 1/4 cup bean sprouts
• 1/4 cup slivered carrots
• 1/4 cup slivered bell peppers
• 1/4 cup cubed tofu
• 2 tablespoons sliced green onions
• 1-2 ounces opakapaka, thinly sliced
• 1 tablespoon fried onions (optional)

Heat pan with a little bit of oil. Saute ginger, tomatoes, bean sprouts, carrots, tofu and bell peppers in hot pan. Be sure not to overcook.

Add fish and toss until cooked.

Scramble eggs in a bowl. Add scrambled eggs to pan with fish and vegetables.

Garnish with chopped fried onions and green onions. Finish with sauce.

For Sauce:

• 1 teaspoon hoisin sauce
• 2 tablespoons oyster sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon honey

Mix all ingredients in a bowl until honey is dissolved and all ingredients are well-combined. Set aside and use as a garnish to top egg foo young.

Be sure to watch Cooking Hawaiian Style on OC16 channels 12 and 1012. Visit CookingHawaiianStyle.com for thousands of free recipes.