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Egg foo yong

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Ingredients/Components

sugar - 1 tsp
eggs - 3 item
cornstarch
vegetable oil - 2 Tbsp
vinegar - 1 tsp
soy sauce - 3 Tbsp
tomato catsup - 1 Tbsp
thinly sliced scallions - 3 Tbsp
about 4 oz - 1/2 c
fresh bean spouts or drained bean sprouts - 1 c
chopped, canned or leftover, cooked chicken - 1/2 c

How to make egg foo yong:

Heat oil in a 10 to 12-inch skillet. Beat eggs in bowl until foamy. Stir in bean sprouts, bamboo shoots, chicken, 2 tablespoons scallions and 1 tablespoon soy sauce for each pancake. Pour 1/4 cup of mixture into skillet. As egg mixture sets around the edge, push it up over the meat with a spatula to form a patty. When patties are set, turn them to brown on other side. Put onto plates.

Meanwhile, prepare the sauce. In a 2-quart saucepan, mix 1/2 cup water, catsup, cornstarch, sugar, vinegar and the remaining 2 tablespoons soy sauce. Stir over moderately high heat until mixture thickens and boils. Boil 1 minute. Pour sauce over patties. Sprinkle with remaining scallions. Makes 2 or 3 servings.

Recipe categories: Eggs/dairy, Egg, Beef.

Rating:

4.1

Average rating: 4.1, total votes: 7

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