Egg Foo Yung

Name: Egg Foo Yung
Ingredients: 1 cup (225 ml) cooked ham or pork; 1/2 cup (125 ml) chopped onion; 1 cup (225 ml) drained, canned bean sprouts; 4 tbsp (60 ml) chopped green onion tops; 1 tbsp (15 ml) soy sauce; 1 tsp (5 ml) salt; 3 eggs; Oil for DEEP frying; 1-1/2 cups (350 ml) chicken stock; 1 tsp (5 ml) molasses; 1 tsp (5 ml) soy sauce; 1 tsp (5 ml) cornstarch; 2 tbsp (30 ml) cold water

13 ingredients

9 steps

Ingredients

1 cup (225 ml) cooked ham or pork
1/2 cup (125 ml) chopped onion
1 cup (225 ml) drained, canned bean sprouts
4 tbsp (60 ml) chopped green onion tops
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) salt
3 eggs
Oil for DEEP frying
1-1/2 cups (350 ml) chicken stock
1 tsp (5 ml) molasses
1 tsp (5 ml) soy sauce
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) cold water

Directions

1

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well.
2

Stir the eggs lightly into the mixture.
3

Use a deep-bowl ladle to spoon out the mixture and lower gently into hot oil.
4

Let them fry until they rise to the top; turn each to brown the other side.
5

Lift out with large slotted spoon.
6

Cover with a little sauce.
7

Heat stock with molasses and soy sauce.
8

Combine corn starch with water; stir until smooth.
9

Let come to a boiling and cook until thickened.