CANTONESE STYLE EGG FOO YOUNG RECIPES

Name: Egg Foo Yung
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 eggs; 2 tablespoons oil; 1/4 cup chopped green onion; 1/4 cup thinly sliced water chestnut; 1 cup fresh bean sprout; 1 teaspoon soy sauce; 1 teaspoon oyster sauce; salt and pepper; 2 cups beef broth; 1 tablespoon oyster sauce; 2 tablespoons soy sauce; 3 tablespoons cornstarch; oil

EGG FOO YUNG RECIPE - CHINESE.FOOD.COM

Egg Foo Yung Recipe - Chinese.Food.com image

Make and share this Egg Foo Yung recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

Steps:

Beat eggs.
Heat skillet with 2 tablespoons oil.
Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
Flip over and brown other side.
EGG FOO YUNG SAUCE:.
Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Nutrition Facts : Calories 266.8, FatContent 17.2, SaturatedFatContent 4, CholesterolContent 423.4, SodiumContent 1367.7, CarbohydrateContent 12.1, FiberContent 1, SugarContent 2.5, ProteinContent 15.8

EGG FOO YUNG RECIPE - FOOD.COM

Egg Foo Yung Recipe - Food.com image

Make and share this Egg Foo Yung recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
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.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Serve with hot Egg Foo Yung.

Nutrition Facts : Calories 248.2, FatContent 16.3, SaturatedFatContent 4.3, CholesterolContent 289.6, SodiumContent 639.7, CarbohydrateContent 9.7, FiberContent 1.2, SugarContent 4.6, ProteinContent 15.6

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