Egg Foo Yong

14 ingredients
20 steps

Ingredients

  • 23 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon vegetable bouillon granules
  • 1 teaspoon ketchup (optional)
  • 8 large eggs
  • 12 teaspoon salt
  • 18 teaspoon fresh ground pepper
  • 12 teaspoon ground ginger
  • 1 cup fresh bean sprout, cut in half
  • 12 cup finely chopped onion
  • 1 tablespoon cooking oil
  • 23 cup frozen peas

Directions

  1. 1
    SAUCE: Stir water into cornstarch in small saucepan until smooth.
  2. 2
    Add soy sauce, sugar, bouillon powder and ketchup.
  3. 3
    Heat ad stir until boiling and thickened.
  4. 4
    Keep warm.
  5. 5
    Makes 3/4 cup sauce.
  6. 6
    FOR THE EGGS: Beat eggs, salt, pepper and ginger together in medium bowl.
  7. 7
    Add bean sprouts.
  8. 8
    Stir.
  9. 9
    Saute onion in cooking oil in frying pan for about 2 minutes until soft.
  10. 10
    Add peas.
  11. 11
    Saute until heated through.
  12. 12
    Cool slightly.
  13. 13
    Stir into egg mixture.
  14. 14
    Spoon about 1/4 cup egg mixture into frying pan.
  15. 15
    Cook both sides until browned.
  16. 16
    Do not burn.
  17. 17
    Repeat with remaining egg mixture.
  18. 18
    Serve with 1 tablespoons sauce over each omelet.
  19. 19
    Makes 10 omelets.
  20. 20
    Companys Coming Asian Cooking.

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