Egg Foo Yong
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 medium eggs
- 1⁄2 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>