br>Serve two Egg Foo Young cakes per person, with gravy poured over the
EGG FOO YONG:
Beat eggs, stir
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.
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.
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.
br>Pour 1/4 cup foo young mix into hot oil for
br>Add 1/4 of egg mixture to pan on top
hrough.
NOTE: If the Egg Foo Young becomes brown too quickly, finish
n a bowl, beat the egg whites with soy sauce, and
br>Add 1/3 cup egg mixture and fry as you
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.
nother bowl and pour the egg mixture over the meat.
inute stirring occasionally. As the gravy cools it will thicken so
pproximately one fourth of the egg mixture.
As mixture sets
late and top with the gravy.
f either salsa or pork gravy and sauted onions.
Mix thoroughly.
Fry in about 1/4 cup Crisco.
Divide into patties.
This will be juicy, but will fry more solid.
Serve with soy sauce and hot leftover pork gravy.
inutes.
To make the gravy, heat the broth with the
ntil top is golden. Divide foo yung among 4 plates and
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.