Recipe by KJK #5
Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied.
Top Review by JackieOhNo!
This is a delicious recipe that is really a good replica of egg foo young that comes from takeout. I cooked up some mushrooms and used that instead of meat. It is pretty difficult though to get the patties to keep their shape. I got a mold, but the mixture just runs under the mold. I might try making one big one and just cutting it into portions next time. The sauce is delicious too. Thanks for sharing this great recipe.
EGG FOO YONG
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon sherry wine
- 1 1⁄2 tablespoons oil (divided)
- 1 green onion
- 1⁄2 tablespoon bamboo shoot, minced
- 1⁄2 cup diced chicken meat or 1⁄2 cup shrimp or 1⁄2 cup pork, diced very small
- 1⁄2 cup bean sprouts
- 1⁄4 tablespoon soy sauce
- 3⁄4 cup chicken broth
- 1 teaspoon soy sauce
- 2 teaspoons sherry wine
- 3 teaspoons oyster sauce
- 1⁄4 teaspoon sugar
- 2 teaspoons cornstarch
- 1 1⁄2 teaspoons water
Directions See How It's Made
- EGG FOO YONG:.
- Beat eggs, stir in salt, pepper & sherry.
- Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
- Remove from heat and cool.
- When cool stir into egg mixture.
- Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
- Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.