Egg Foo Yong

Name: Egg Foo Yong
Ingredients: 4 medium eggs; 12 cup cooked pork or 12 cup cooked chicken or 12 cup cooked ham or 12 cup cooked shrimp or 12 cup cooked crab; 12 small onion, chopped; 8 ounces bean sprouts (raw); 3 green onions (chopped); 12 teaspoon black pepper; 12 teaspoon msg (Accent); oil (for frying); 1 cup chicken stock (or water); 14 teaspoon salt; 1 teaspoon sugar; 2 teaspoons Accent seasoning; 2 teaspoons soy sauce; 1 tablespoon cornstarch

14 ingredients

9 steps

Ingredients

4 medium eggs
12 cup cooked pork or 12 cup cooked chicken or 12 cup cooked ham or 12 cup cooked shrimp or 12 cup cooked crab
12 small onion, chopped
8 ounces bean sprouts (raw)
3 green onions (chopped)
12 teaspoon black pepper
12 teaspoon msg (Accent)
oil (for frying)
1 cup chicken stock (or water)
14 teaspoon salt
1 teaspoon sugar
2 teaspoons Accent seasoning
2 teaspoons soy sauce
1 tablespoon cornstarch

Directions

1

Prepare and chop vegetables except for bean sprouts.
2

Set aside.
3

Beat eggs.
4

Mix eggs with rest of ingredients.
5

Fry in well oiled, hot skillet until golden brown.
6

When done drain on paper towel and put somewhere to keep warm.
7

In a sauce pan, combine the sauce ingredients and heat, stirring to dissolve the ingredients.
8

When the sauce gets hot it will thicken; remove from heat.
9

Serve egg foo young and sauce (placed in serving vessel) letting each put garnishes on their egg foo young with the sauce to their own taste.