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    You are in: Home / Recipes / Egg Foo Yung Recipe
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    Egg Foo Yung

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Canadian Jane's Note:

    This is a traditional Chinese dish which is one of my favourites!! I have used leftover gravy in place of the sauce, and it works just great.

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    Units: US | Metric


    1. 1
      In a 1 quart saucepan, combine the soy sauce, vinegar, sugar and 3/4 cup of the chicken broth. Bring the mixture to a boil.
    2. 2
      Mix the cornstarch with the remaining 1/4 cup of broth. Add the mixture to the saucepan and continue to boil, stirring constantly, for 2 minutes. Keep the sauce warm over very low heat.
    3. 3
      Heat the oil in a heavy 9 or 10 inch skillet over high heat. Add the garlic and green onions, and toss for 30 seconds. Add the bean sprouts and toss for 30 seconds. Add the pork, chicken, or shrimp and toss for 2 minutes.
    4. 4
      Beat the eggs with the salt, and add to the skillet. Reduce the heat to low. Cook, uncovered for 3 minutes, then cover and cook for 5 more minutes, or until eggs are set.
    5. 5
      Loosen the bottom of he eggs from the skillet with a spatula and invert onto a serving platter. Heat the reserved sauce to boiling and pour over the eggs.

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    Nutritional Facts for Egg Foo Yung

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.7
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 2.9 g
    Cholesterol 211.5 mg
    Sodium 807.6 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 1.0 g
    Sugars 3.6 g
    Protein 9.4 g

    The following items or measurements are not included:


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