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.
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.
ntil top is golden. Divide foo yung among 4 plates and top
pproximately one fourth of the egg mixture.
As mixture sets
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.
owl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1
he remaining onion into the egg along with the bean sprouts
melet is sometimes called Subgum Egg Foo Yung because of its many and
lain or with with Easy Egg Foo Yung Sauce.
br>Pour over your tofu foo yung patties and enjoy.
EGG FOO YONG:
Beat eggs, stir
or pancakes, and sprinkle the shrimp evenly on top of each
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.
Combine eggs, salt, and pepper together in a bowl.
Heat a few drops of oil in a skillet over medium-high heat. Add bean sprouts, shrimp, green onion, celery, and ginger; cook and stir until celery is translucent but still crisp, 3 to 4 minutes. Remove from heat, cool slightly, and stir into egg mixture.
Heat remaining oil in skillet over medium heat. Pour 1/4 egg-shrimp mixture into skillet; tilt pan to spread mixture evenly. Cook until golden brown, 1 to 3 minutes per side. Repeat with remaining egg-shrimp mixture.
In medium bowl, combine eggs, salt and pepper; beat until frothy.
Finely chop mushrooms and saute in 1 tablespoon oil in small skillet.
Cook mushrooms for 1 minute.
Stir into egg mixture.
Wash and drain bean sprouts (chop shrimp, if using). Mix sprouts, shrimp, ham or pork, chopped onions and celery into egg mixture.
esired thickness.
Top the foo yung with gravy and garnish with
ntil tender, then stir in shrimp, bean sprouts, water chestnuts and
Chop bean sprouts slightly and add to rest of the ingredients, except egg.
Saute in a little oil in a hot skillet. Remove from skillet when cooked.
Beat eggs and stir in cooked ingredients. Heat more oil in frying pan and put in enough egg mixture to form a small omelet.
Fry on both sides until golden brown. Serve with chopped green onion, parsley or with the Sauce.
Add 1 teaspoons salt, and shrimp stock. Beat well again.