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.
oderate heat for 30 seconds.
Add 1/3 cup egg mixture
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.
ntil top is golden. Divide foo yung among 4 plates and top
FOR OMELETS:
In a medium
/2 inch thick. Bake for 30 minutes, then flip over
he top for garnish. Stir the remaining onion into the egg along
eavy weight on top. Press for about an hour. While the
b>Egg Foo Yung because of its many and varied ingredients.
VARIATIONS--------.
For
10-inch skillet, cook for 4 to 5 minutes).
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.
Coarsely chop chicken, shrimp and mushrooms. Mince green onions and celery. Beat eggs. Blend in salt. Stir in chicken, shrimp, mushrooms, onions, celery and bean sprouts. Heat 1/2 tablespoon oil in an 8-inch frypan over medium-high heat. Reduce heat to medium. Pour 1/4 cup egg mixture into frypan. Cook 1 minute on each side (should be lightly browned). Keep warm in a 200\u00b0 oven. Repeat until all batter is used, adding more oil as needed. Serve with Foo Yung Sauce. Makes 4 servings.
ry without disturbing the patties for 2 minutes before flipping the
Heat oil in skillet.
Mix eggs and vegetables.
Pour about 1/4 cup mixture in pan as to make a small 3\" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
Cover with sauce and can garnish with chives or chopped green onion.
***For Sauce.
Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.
For Egg Rolls:
Preheat oven to
HINT: Put egg roll wrappers in freezer the
prouts last and stir constantly for 2 minutes then remove from
lame.
When the Sausage Foo Yung appears to be ready, you
uite hot, pour in the egg.
Cook rather like an