EGG FOO YUNG RECIPE EASY RECIPES

Name: Super Easy Egg Foo Yung
Prep time: 5 min
Total time: 20 min
Yield: 8
Cuisine: Asian
Ingredients: 8 eggs; 1 cup chopped onion; 1 cup bean sprouts; 1/2 cup chopped celery; 1/2 cup chopped mushrooms; 1/4 cup diced green onion; 1 tablespoon soy sauce; 8 teaspoons sesame oil, divided

SUPER EASY EGG FOO YUNG RECIPE - TABLESPOON.COM

Super Easy Egg Foo Yung Recipe - Tablespoon.com image

Egg foo yung, or egg foo young, is a popular item found on Chinese-American restaurant menus everywhere. A fluffy Chinese-style omelet, this flavorful dish is made with eggs, vegetables, and often includes meat. While it may seem complex, this simple recipe shows you how to make egg foo young from your own kitchen with just a handful of ingredients and a skillet. Serve it as an appetizer, side dish or even as a main entrée along with a bowl of white rice and enjoy!

Provided by TBSP Kitchens

Total Time 20 minutes

Prep Time 5 minutes

Yield 8

Number Of Ingredients 8

Ingredients

8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

Steps:

In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
Repeat with remaining sesame oil and egg mixture until batch is complete.

Nutrition Facts : Calories 140 , CarbohydrateContent 4 g, CholesterolContent 185 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 2 g, TransFatContent 0 g

EASY EGG FOO YUNG RECIPE - FOOD.COM

Easy Egg Foo Yung Recipe - Food.com image

This recipe uses a can of Chop Suey vegetables and a can of mixed Chinese vegetables instead of individual cans of bean sprouts, water chestnuts, celery, and bamboo shoots. No more partial cans of these leftover when you use this recipe. Very convenient.

Total Time 58 minutes

Prep Time 10 minutes

Cook Time 48 minutes

Yield 4 6-inch diameter patties, 8 serving(s)

Number Of Ingredients 6

Ingredients

7 eggs
1 (14 ounce) can chop suey vegetables (I use La Choy)
1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
1 tablespoon soy sauce
1 teaspoon white pepper
oil based cooking spray

Steps:

Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
Add all of the Chop Suey vegetables to the bowl and mix.
Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
Serve plain or with with Easy Egg Foo Yung Sauce.

Nutrition Facts : Calories 64.8, FatContent 4.2, SaturatedFatContent 1.4, CholesterolContent 162.8, SodiumContent 187.8, CarbohydrateContent 0.7, FiberContent 0.1, SugarContent 0.2, ProteinContent 5.8

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