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Egg Foo Young With Shrimp

br>Pour 1/4 cup foo young mix into hot oil for

Egg Foo Young

he heat.
Serve two Egg Foo Young cakes per person, with gravy

Ma'S Egg Foo Yong

EGG FOO YONG:
Beat eggs, stir

Egg Foo Yong

Combine all ingredients except sauce, adding eggs last.
Mix well.
Heat 2 tablespoons salad oil in skillet and spoon in 1/3 cup egg mixture to form each cake.
Fry over high heat until puffed and delicately browned, turning once.
Stack several cakes for each serving and pass Egg Foo Yong Sauce.
Makes 6 cakes.

Egg Foo Yung

Beat eggs.
Heat skillet with 2 tablespoons oil.
Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
Flip over and brown other side.
EGG FOO YUNG SAUCE:
Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Egg Foo Young

Mix first 6 ingredients.
Drop by 1/2 cup into heated oil in skillet.
Do not crowd omelets.
Turn once when lightly browned. Transfer drained patties to warm platter.
Serve omelets over rice topped with gravy made from last 6 ingredients (cook until thickens) or leftover roast gravy or canned gravy to which soy sauce and Chinese brown sauce has been added.
Chinese noodles, green onions, celery, etc., make nice additions to meal.

Chinese Egg Foo Young

In a bowl, mix water, mixed vegetables, green onions and soy sauce.
Beat eggs and add to vegetable mixture.

Egg Foo Young

Combine vegetables, pork and seasoning.
Add eggs.
Toss until egg covers.
Spoon mixture on lightly greased skillet.
Flatten like pancake.
Cover over light heat.
Turn.
Garnish with green onion.

Egg Foo Yung

br>Add 1/3 cup egg mixture and fry as you

Roast Pork Egg Foo Yung

ushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots, and

Shrimp And Mushroom Egg Foo Young- (Better Than Take-Out)

br>Add 1/4 of egg mixture to pan on top

Shrimp Egg Foo Yong (Low Carb And Low Fat)

hrough.
NOTE: If the Egg Foo Young becomes brown too quickly, finish

Lighter Chicken Egg Foo Young

n a bowl, beat the egg whites with soy sauce, and

Easy Egg Foo Yung

lain or with with Easy Egg Foo Yung Sauce.

Egg Foo Yung Ii

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Egg Foo Yung (For 2) With Oriental Sauce

pproximately one fourth of the egg mixture.
As mixture sets

Vegilicious Stir-Fry With Chinese Egg Noodles

ollow the instructions for the egg noodles.
Usually you only

Stir-Fried Chinese Egg Noodles

Cook the egg noodles according to package directions,

Easy Egg Foo Yung

ntil top is golden. Divide foo yung among 4 plates and

Shrimp Egg Foo Young

Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

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