Prep 45 mins
Cook 0 mins
A favorite recipe of my mother's as I was growing up.
- 4 medium eggs
- 1⁄2 cup cooked pork or 1⁄2 cup cooked chicken or 1⁄2 cup cooked ham or 1⁄2 cup cooked shrimp or 1⁄2 cup cooked crab
- 1⁄2 small onion, chopped
- 8 ounces bean sprouts (raw)
- 3 green onions (chopped)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon msg (Accent)
- oil (for frying)
egg foo young sauce
- 1 cup chicken stock (or water)
- 1⁄4 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons Accent seasoning
- 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- Prepare and chop vegetables except for bean sprouts. Set aside.
- Beat eggs.
- Mix eggs with rest of ingredients.
- Fry in well oiled, hot skillet until golden brown.
- When done drain on paper towel and put somewhere to keep warm.
- In a sauce pan, combine the sauce ingredients and heat, stirring to dissolve the ingredients.
- When the sauce gets hot it will thicken; remove from heat.
- Serve egg foo young and sauce (placed in serving vessel) letting each put garnishes on their egg foo young with the sauce to their own taste.
Made just as written (using pork) and it was outstanding! Just purchased all of the ingredients to do it again tonight! Excellent!
My family always frequented a local Chinese restaurant when I was a kid, and egg foo young was my favorite! I added finely chopped mushrooms to the vegetable mix and fried in peanut oil. I also added one can of prepared chicken gravy to the sauce after it was complete because our local restaurant served more of a chinese gravy than a sauce. I passed white pepper at the table. Delicious!