Egg Foo Young

Egg Foo Young


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.




10 min


15 min


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