Egg Foo Yung

15 ingredients
8 steps

Ingredients

  • 6 eggs, lightly beaten
  • 1 cup fresh bean sprout
  • 1/4 cup minced scallion
  • 1/4 1/4 cup celery or 1/4 cup shredded Chinese cabbage
  • 4 water chestnuts, minced
  • 1/3 - 1/2 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)
  • Foo Yung Sauce
  • 1 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  1. 1
    Mix eggs, vegetables, meat and soy.
  2. 2
    Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. 3
    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
    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
    Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  6. 6
    In a bowl, blend cornstarch and water.
  7. 7
    Add to sauce and cook, stirring, until sauce bubbles and thickens.
  8. 8
    Serve with hot Egg Foo Yung.

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