Egg Foo Young Casserole Recipes

EGG FOO YOUNG

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 10

Egg Foo Young image

Steps:

In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

Ingredients

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

EGG FOO YONG CASSEROLE

This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great.

Provided by Cook4_6

Categories Chinese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Egg Foo Yong Casserole image

Steps:

Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
To make the sauce, combine cornstarch with 1/4 cup broth.
Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
To serve cut casserole into squares and top with mushroom sauce.

Nutrition Facts : Calories 248, Fat 10.8, SaturatedFat 3, Cholesterol 267.5, Sodium 740.5, Carbohydrate 15.5, Fiber 2.1, Sugar 9.8, Protein 22.5

Ingredients

8 eggs, beaten
1 1/2 cups thinly sliced celery
1 (16 ounce) can bean sprouts, drained
1 cup cooked chicken, diced
1/2 cup nonfat dry milk powder
2 tablespoons onions, chopped
1 tablespoon parsley, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sesame oil
2 1/2 tablespoons cornstarch
1 1/2 cups chicken broth, divided
1 tablespoon soy sauce
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons sliced green onions

EGG FOO YONG WITH SAUCE

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Egg Foo Yong with Sauce image

Steps:

In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil