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Recipe : Entry # 4601
Daphne Brown
Recipe Title
Egg Foo Yung
Recipe Theme
Main Dishes
Sand Mountain EC
5-6 large eggs
2 slices green onion
1 package raw bean sprouts
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon soy sauce
1/4 cup chopped cooked meat- shrimp, pork (such as Chinese barbeque pork), or chicken
1/4 cup frozen peas and carrots-thawed (optional)
2 1/2 tbsp canola oil
Egg Foo Yung Gravy:
1 teaspoon cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon rice vinegar
2/3 cup chicken broth
Whisk together eggs and the salt and pepper, when frothy add remaining ingredients except oil. Heat 1 1/4 tablespoons oil in heavy skillet or wok over medium heat. Scoop about 2/3 cup of mixture into wok/skillet keeping it mounded up. If using skillet, you can cook two at a time, wok-only one. As edges start to curl and mixture sets, turn over once. Remove to warming plate and continue in batches of one or two at a time, add more oil if needed. Makes 6 servings. Top Egg Foo Yung with gravy. May serve with steamed or fried rice.