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Ma's Egg Foo Yong

  • 4servings
  • 40minutes
  • 129calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1/2 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 1 teaspoon sherry wine

  5. 1 1/2 tablespoons oil (divided)

  6. 1 green onion

  7. 1/2 tablespoon bamboo shoot , minced

  8. 1/2 cup diced chicken meat or 1/2 cup shrimp or 1/2 cup pork , diced very small

  9. 1/2 cup bean sprouts

  10. 1/4 tablespoon soy sauce

  11. 3/4 cup chicken broth

  12. 1 teaspoon soy sauce

  13. 2 teaspoons sherry wine

  14. 3 teaspoons oyster sauce

  15. 1/4 teaspoon sugar

  16. 2 teaspoons cornstarch

  17. 1 1/2 teaspoons water

Instructions Jump to Ingredients ↑

  1. EGG FOO YONG:.

  2. Beat eggs, stir in salt, pepper & sherry.

  3. Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.

  4. Remove from heat and cool.

  5. When cool stir into egg mixture.

  6. Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.

  7. SAUCE:.

  8. Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.

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