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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Sunday, February 25, 2018

EGG FOO YUNG

I love egg fu yung for breakfast so going to try making this soon

EGG FOO YUNG

Recipe by Lorac

READY IN: 50mins SERVES: 4

INGREDIENTS
6 eggs, lightly beaten
1 cup fresh bean sprout
1⁄4 cup minced scallion
1⁄4 cup minced bamboo shoots or 1⁄4 cup celery or 1⁄4 cup shredded Chinese cabbage
4 water chestnuts, minced
1⁄3-1⁄2 cup slivered cooked ham or 1⁄3-1⁄2 cup chicken or 1⁄3-1⁄2 cup pork or 1⁄3-1⁄2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)

FOO YUNG SAUCE
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS
Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.

Serve with hot Egg Foo Yung.

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Super Easy Egg Foo Yung
Found https://www.tablespoon.com/recipes/super-easy-egg-foo-yung/b9441f02-41b8-4daf-9b45-fd2d0816c0a3

Prep 5 MIN
Total 20 MIN
Servings 8
No need to get Chinese takeout with this easy homemade Egg Foo Young recipe. This recipe yields about eight pancakes, and it's easy to double

8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

Steps
1 In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2 Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3 Repeat with remaining sesame oil and egg mixture until batch is complete.

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