Saturday, August 22, 2009

Egg Foo Yung

I've had this recipe for many years and have always found it to be delicious!

Egg Fog Young
4 eggs
1/2 c meat (we have never made it with any meat)
1 c bean sprouts (if using canned, drain and put in ice water to crisp. Drain well and pat dry)
1 T minced green onion
2 T soy sauce

In mixing bowl, beat eggs until frothy. Add meat, sprouts, onions and soy. Add oil to wok and heat to mideum. At 1/4 of mixture to pan and fry until golden on bottom. Turn over and brown. I usually add all the mixture to a large pan and then divide it into four sections before turning over.

*I 've tried making this with egg beaters and it didn't come out very well so since then I have only used real eggs.

This is probably the best part:

Brown Sauce
mix and heat over medium heat until thick
2 T soy
2 t sugar
2 T green onion, chopped
2 T oyster sauce
1 T sherry (or leave out)
1 c chicken broth
1 1/2 to 2 T corn starch

* this actually makes more sauce then you would probably need for the egg foo mixture. We always have a lot left over.

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