RECIPES FOR EGG FOO YUNG RECIPES

Name: Egg Foo Yung
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
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

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

EGG FOO YUNG II RECIPE | ALLRECIPES

Egg Foo Yung II Recipe | Allrecipes image

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

Provided by DEBA611

Categories World Cuisine Asian

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
½ cup diced fresh mushrooms
? cup chopped cooked chicken breast
? cup cooked and crumbled ground beef
? cup chopped cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
2 cubes chicken bouillon
1?½ cups hot water
1?½ teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1?½ tablespoons cornstarch

Steps:

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Nutrition Facts : Calories 239.9 calories, CarbohydrateContent 9.6 g, CholesterolContent 330.2 mg, FatContent 12.6 g, FiberContent 1.3 g, ProteinContent 22 g, SaturatedFatContent 4.2 g, SodiumContent 1442.9 mg, SugarContent 4.8 g

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