Egg Foo Yong

Name: Egg Foo Yong
Ingredients: 1 c. chicken stock or canned broth; 1 Tbsp. cornstarch; 3 Tbsp. soy sauce; 2 tsp. sugar; 2 tsp. oil; 1 carrot, finely chopped; 3 scallions, finely chopped; 1/4 lb. bean sprouts; 2 Tbsp. flour; 5 eggs, beaten; 1/4 tsp. pepper

11 ingredients

9 steps

Ingredients

1 c. chicken stock or canned broth
1 Tbsp. cornstarch
3 Tbsp. soy sauce
2 tsp. sugar
2 tsp. oil
1 carrot, finely chopped
3 scallions, finely chopped
1/4 lb. bean sprouts
2 Tbsp. flour
5 eggs, beaten
1/4 tsp. pepper

Directions

1

Combine 1/4 cup chicken broth with cornstarch.
2

Bring remaining 3/4 cup chicken broth, 2 tablespoons soy sauce and sugar to a boil.
3

Stir in cornstarch mixture and simmer until thick (about 2 minutes).
4

Set aside.
5

Heat 1 teaspoon oil in large nonstick frying pan.
6

Add chopped carrots, cover and cook until liquid evaporates, 5 minutes.
7

Add 1 tablespoon scallions and bean sprouts.
8

Cook until tender, 3 to 5 minutes.
9

Remove from frying pan and combine with 1 tablespoon soy sauce, flour, eggs and pepper.