RECIPE FOR EGG FOO YOUNG PATTIES RECIPES
SHRIMP EGG FOO YOUNG RECIPE | ALLRECIPES
A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.
Provided by Karen
Categories World Cuisine Asian Chinese
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 8 patties
Number Of Ingredients 11
Steps:
- Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
- Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.
Nutrition Facts : Calories 227.4 calories, CarbohydrateContent 15 g, CholesterolContent 248.4 mg, FatContent 12.3 g, FiberContent 1.4 g, ProteinContent 15.4 g, SaturatedFatContent 2.7 g, SodiumContent 597.8 mg, SugarContent 9.3 g
EGG FOO YUNG I RECIPE | ALLRECIPES
This is a simple recipe that we use for brunch when camping.
Provided by Arliss
Categories World Cuisine Asian
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
- Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
- To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.
Nutrition Facts : Calories 248.2 calories, CarbohydrateContent 15.3 g, CholesterolContent 294.9 mg, FatContent 13.5 g, FiberContent 2.4 g, ProteinContent 17.2 g, SaturatedFatContent 3.1 g, SodiumContent 1292.2 mg, SugarContent 4.8 g
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Reviews 5.0
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This is a recipe I developed from an idea that I found in a goofy 'Working Woman's Cookbook' that my Mom gave me after my first daughter was born in 1981. I found it to be a lifesaver because we were so low on cash and I could use cheap ingredients and leftover meat. I've changed the original recipe so much that I'm not going to even give it credit, as far as naming the book. I've used just about any type of meat in this that you can imagine. I even used leftover Christmas goose one year! Our favorites though are turkey and ham, but chicken is great in this as well. Do this by 'feel', you don't want it to be too 'eggy' or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in 'ones'....one cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but don't use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. I've tried doing this in a non-stick skillet with spray on oil but it just doesn't work, the patties fall apart. This freezes really well and I'm adding my tips for that. My kids have been after me to post this recipe, they must think I'm going to die soon, or something.
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 319.1 per serving
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 319.1 per serving
- This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!
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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!
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Total Time 20 minutes
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This is a recipe I developed from an idea that I found in a goofy 'Working Woman's Cookbook' that my Mom gave me after my first daughter was born in 1981. I found it to be a lifesaver because we were so low on cash and I could use cheap ingredients and leftover meat. I've changed the original recipe so much that I'm not going to even give it credit, as far as naming the book. I've used just about any type of meat in this that you can imagine. I even used leftover Christmas goose one year! Our favorites though are turkey and ham, but chicken is great in this as well. Do this by 'feel', you don't want it to be too 'eggy' or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in 'ones'....one cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but don't use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. I've tried doing this in a non-stick skillet with spray on oil but it just doesn't work, the patties fall apart. This freezes really well and I'm adding my tips for that. My kids have been after me to post this recipe, they must think I'm going to die soon, or something.
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 319.1 per serving
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Reviews 5.0
Total Time 1 hours 15 minutes
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Reviews 5
Total Time 30 minutes
Category Dinner
Calories 209 calories per serving
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Total Time 30 minutes
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Calories 209 calories per serving
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A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too!
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A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too!
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