Egg Foo Young
Ingredients
| 6 eggs | ||
| 1/4 cup minced onions | ||
| 2 tbs green pepper, chopped | ||
| kosher salt and pepper to taste | ||
| 2 cups bean sprouts | ||
| For the Sauce | ||
| 1 tbs cornstarch | ||
| 2 tsp sugar | ||
| 1 cup chicken broth | ||
| 1 tsp fresh ginger grated | ||
| 2 tbs soy sauce | ||
| 1 lb,beef, chicken or pork, cut into thin strips (0ptional) |
- Heat oven to 300 degrees.
- In a large bowl beat the eggs well, then add the remaining ingredients, except sauce ingredients, mix well.
- In a large skillet or wok, heat 2 tbs of oil.
- Drop egg mixture by tablespoonfuls into the skillet and fry until golden.
- Turn and brown the other side, then drain on paper towels or a wire rack.
- Add additional oil to skillet if necessary and continue to cook the remaining egg mixture.
- Keep warm in the oven while preparing the sauce.
- For the sauce in a small sauce pan, combine the first 4 ingredients, then add the chicken broth and soy sauce.
- Cook until mixture boils and thickens, stirring constantly.
- Pour the sauce over the eggs and serve.
- Note: Sliced water chestnuts, cooked diced pork or shrimp may be added.
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