efore adding to pan.
Foo Yung Sauce: In a pan, heat
ntil top is golden. Divide foo yung among 4 plates and top
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.
br>Pour over your tofu foo yung patties and enjoy.
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.
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.
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.
lame.
When the Sausage Foo Yung appears to be ready, you
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.
owl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1
FOR OMELETS:
In a medium bowl, beat the eggs with water and soy sauce.
Stir in bean sprouts, mushrooms and green onions; mix well.
Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
Pour in approximately one fourth of the egg mixture.
As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
Flip over (uncooked side down) back into ...
he sauce over the egg foo yung pancakes, and sprinkle with the
esired thickness.
Top the foo yung with gravy and garnish with
ntil tender, then stir in shrimp, bean sprouts, water chestnuts and
s sometimes called Subgum Egg Foo Yung because of its many and
r with with Easy Egg Foo Yung Sauce.
Combine lemon peel, lemon juice, bean sprouts, celery, onions and shrimp.
Beat eggs and salt.
Add eggs to mixture.
Fry in hot oil in skillet, 1/4 cup of mixture at a time, until lightly brown, turning once.
Serve with soy sauce.
e starting off with frozen shrimp, don't thaw them;
week.
For the Shrimp: Heat the sugar and water
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.