Egg Foo Yung

Name: Egg Foo Yung
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 6 eggs, lightly beaten; 1 cup fresh bean sprout; 1/4 cup minced scallion; 1/4 cup celery or 1/4 cup shredded Chinese cabbage; 4 water chestnuts, minced; 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp; 1 teaspoon soy sauce; 2 -3 tablespoons peanut oil (or other cooking oil); 1 cup chicken broth; 1 tablespoon soy sauce; 2 teaspoons sugar; 2 teaspoons vinegar; 1 tablespoon cornstarch; 2 tablespoons water

(67)

Recipe by Lorac

One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

6

eggs, lightly beaten
1

cup fresh bean sprout
¹⁄₄

cup minced scallion
¹⁄₄

1/4 cup celery or 1/4 cup shredded Chinese cabbage
4

water chestnuts, minced
¹⁄₃ - ¹⁄₂

1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
1

teaspoon soy sauce
2 -3

tablespoons peanut oil (or other cooking oil)
Foo Yung Sauce
1

cup chicken broth
1

tablespoon soy sauce
2

teaspoons sugar
2

teaspoons vinegar
1

tablespoon cornstarch
2

tablespoons water

DIRECTIONS

Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
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.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Serve with hot Egg Foo Yung.

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