EGG FOO YONG RECIPES

EGG FOO YOUNG RECIPE | ALLRECIPES

Egg Foo Young Recipe | Allrecipes image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories World Cuisine Asian Chinese

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, CarbohydrateContent 7.7 g, CholesterolContent 461.6 mg, FatContent 12.1 g, FiberContent 1.3 g, ProteinContent 25.4 g, SaturatedFatContent 3.3 g, SodiumContent 1312.7 mg, SugarContent 3.9 g

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