Egg Foo Yung

Steps on how to prepare a title recipe

Time

50 minutes

Servings

1

Calories

248.2

    Ingredients

  • 6 eggs, lightly beaten
  • 1 cup fresh bean sprout
  • 1/4 cup minced scallion
  • 1/4 cup celery or 1/4 cup shredded Chinese cabbage
  • 4 water chestnuts, minced
  • 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
  • 1 teaspoon soy sauce
  • 2 -3 tablespoons peanut oil (or other cooking oil)
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

    How to make it

  1. 1. STEP

    Mix eggs, vegetables, meat and soy.

  2. 2. STEP

    Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.

  3. 3. STEP

    Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.

  4. 4. STEP

    Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

  5. 5. STEP

    Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.

  6. 6. STEP

    In a bowl, blend cornstarch and water.

  7. 7. STEP

    Add to sauce and cook, stirring, until sauce bubbles and thickens.

  8. 8. STEP

    Serve with hot Egg Foo Yung.

    Ingredients

  • 6 eggs, lightly beaten
  • 1 cup fresh bean sprout
  • 1/4 cup minced scallion
  • 1/4 cup celery or 1/4 cup shredded Chinese cabbage
  • 4 water chestnuts, minced
  • 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
  • 1 teaspoon soy sauce
  • 2 -3 tablespoons peanut oil (or other cooking oil)
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

    Tags

    VEGETABLE

    MEAT

    CHINESE

    ASIAN

    < 60 MINS

    STOVE TOP

    EASY

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