Ingredients
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
6
-
-
1
-
2
-
-
-
-
-
Directions
Egg Foo Yong, , This was my first time every making/having Egg Foo Yung so I wasn’t sure what to expect. Luckily, my husband was home early enough to give me the details of how this dish should be. I madethe recipe vegetarian and added some extra vegetables (mushrooms, green pepper) in place of the meat. I also added some 5 spice powder in addition to salt & pepper. I had a bit of a difficult time with the sauce, it just wasn’t thickening as expected to. I ended up adding more cornstarch, as well as a bit of Soy Sauce and a tiny tad of my Gingered Herb Vinegar. The sauce thickened – the egg’s were foo’d and it was very good. Thank you! 🙂
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Steps
|
1
Done
|
Combine All Ingredients Except Eggs and Mix Thoroughly. |
|
2
Done
|
Add Eggs to Mixture and Blend Together. |
|
3
Done
|
Heat Enough Oil to Cover Bottom of Large Skillet. |
|
4
Done
|
Form Patties Using Approximately 1/3 Cup of Mixture. |
|
5
Done
|
Fry Until Brown on Both Sides Turning Only Once. |
|
6
Done
|
Heat Liquid For Gravy in Small Saucepan. |
|
7
Done
|
Add Remaining Sauce Ingredients and Cook Until Thick and Bubbly, Stirring Constantly. |
|
8
Done
|
Pour Over Patties and Serve Hot. |
|
9
Done
|
* Use Leftover Barbecued Pork, Chicken, Beef or Ham. |
