Egg foo yung
Egg foo yung
Ingredients/Components
- sugar - 1 tsp
- eggs - 8 item
- salt - 1/2 tsp
- cornstarch - 4 tsp
- water - 1 c
- pepper - 1/8 tsp
- instant chicken bouillon granules - 2 tsp
- soy sauce - 2 tsp
- bean sprouts - 8 oz
- green onions, chopped finely - 4 item
- stalk celery, chopped finely - 1 item
- medium mushrooms, chopped finely - 8 item
- cooked baby shrimp, ham or cooked pork, chopped - 8 oz
How to make egg foo yung:
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.For each omelet, use 1/2 tablespoon of oil in large skillet or 7-inch omelet pan over medium heat until hot. Pour 1/2 cup mixture into oil. Cook until light brown 2 to 3 minutes on each side. Pour warm sauce over omelets. Makes 4 servings (2 omelets each).
Recipe categories: Egg, Lunch/snacks, Main dish.
Rating:
Related ingredients:
sugar, pkg, shortening, envelope unflavored gelatin, can eagle brand sweetened condensed milk, dry yeast, zucchini, thinly sliced, to 8 hard-boiled eggs, large lightly beaten egg, jimmy dean or bulk sausage
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