Ingredients
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6
-
1
-
1/4
-
1/4
-
4
-
1/3 - 1/2
-
1
-
2 - 3
-
-
1
-
-
-
-
-
Directions
Egg Foo Yung, One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request., I loved this recipe. used tofu instead of pork or shrimp and threw in 1/4 c of frozen peas because I didn’t have the water chestnuts. It still turned out nice and crunchy with the celery. The sprouts, scallions, etc. reminded me of the Egg Foo used to get at a favorite restaurant when I was a kid… only better! The gravy was also tasty and easy to make. Thanks for the easy and delicious recipe!, SO GOOD!! I had some old eggs to use up and this was the perfect recipe for that! I didn’t have any bean sprouts, so used double the celery. Also used ground pork, which I browned first. Made for a really good lunch! Lorac, thanks for the great recipe!
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Steps
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1
Done
|
Mix Eggs, Vegetables, Meat and Soy. |
|
2
Done
|
Heat 2 Tsp Oil in a 4-6 Inch Skillet Over Moderate Heat For 30 Seconds. |
|
3
Done
|
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. |
|
4
Done
|
Keep Warm but Do not Stack, While You Fry Remaining Pancakes, Adding More Oil If Needed and Stirring Egg Mixture Before Adding to Pan. |
|
5
Done
|
Foo Yung Sauce: in a Pan, Heat Broth, Soy, Sugar and Vinegar. |
|
6
Done
|
in a Bowl, Blend Cornstarch and Water. |
|
7
Done
|
Add to Sauce and Cook, Stirring, Until Sauce Bubbles and Thickens. |
|
8
Done
|
Serve With Hot Egg Foo Yung. |
