Egg Foo Young Recipe

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Egg Foo Young Recipe

This Egg Foo Young recipe is an easy Cantonese style dish that you don't see in restaurants very often anymore. This dish is a good way to use-up leftovers. Hope you enjoy it!

Ingredients

  • 6 eggs lightly beaten
  • 1 cup fresh bean sprouts
  • 1/4 cup thinly sliced green onions include some of the tops
  • 1/4 cup bamboo shoots celery or shredded Chinese cabbage
  • 1 cup frozen small shrimp, cleaned, cooked, defrosted and minced
  • 1 teaspoon soy sauce
  • 2 tablespoons peanut or other cooking oil

SAUCE

  • 1 cup chicken broth
  • 1 teaspoons soy sauce
  • 2 teaspoons cornstarch blended with 1 tablespoon water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt

Instructions

Let's make the sauce first.

  • In saucepan, Heat and stir all sauce ingredients over moderate heat until slightly thickened. Set aside.
  • Mix eggs with all vegetables, shrimp and soy sauce.
  • Heat 2 teaspoons oil in a heavy 4"- 6" skillet over moderate heat, add 1/3-cup egg mixture and fry as you would a pancake until lightly browned on bottom, flip and brown other side.
  • Keep warm but do not stack, while you fry remaining "pancakes", adding more oil as needed and stirring egg mixture before adding each new "pancake".
  • Serve hot topped with sauce.

Notes

Goes well with rice or canned chow-mein noodles.

Nutrition

Serving: 3g

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