Egg Foo Yong

Egg Foo Yung

  • 25 mins
  • 11 ingredients

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
  • 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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