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
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
MA'S EGG FOO YONG
Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied.
Provided by KJK 5
Categories Cheese
Time 40m
Yield 6 Patties, 4 serving(s)
Number Of Ingredients 17
Steps:
- EGG FOO YONG:.
- Beat eggs, stir in salt, pepper & sherry.
- 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.
- Remove from heat and cool.
- When cool stir into egg mixture.
- 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.
- SAUCE:.
- 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.
Nutrition Facts : Calories 129.5, Fat 7.8, SaturatedFat 1.5, Cholesterol 93, Sodium 1297.9, Carbohydrate 6.4, Fiber 0.5, Sugar 1.3, Protein 5.2
EGG FOO YOUNG
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a griddle over medium heat and brush it with some oil.
- Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
- Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
- Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
- Put 2 pancakes on each plate and top with the gravy.
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- Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
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- Mix the cubed chicken with 1 tablespoon of water until the water is absorbed by the chicken (for more on this technique, check out our Spicy Chicken Stir-fry recipe). Add 1 teaspoon soy sauce and 1 teaspoon cornstarch until well combined, and set aside.
- Next, make the gravy. In a medium pot or saucepan, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of flour to make a roux, and cook for 15-20 seconds. Stir in the turmeric, paprika, garlic powder, and onion powder. Let fry for 15 seconds, and whisk in the chicken stock.
- Bring the mixture to a simmer, and add the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste. The gravy should be slightly thickened from the roux. Mix the cornstarch with the ¼ cup of chicken stock or water to make a slurry (i.e. until the cornstarch is completely dissolved), and slowly stir in two-thirds of the mixture. Let cook for 30 seconds. Add more of the cornstarch slurry if necessary, until the gravy is thick enough to coat a spoon. Add salt or more soy sauce to your own taste. Be careful not to over-salt the gravy. Cover and set aside.
- Next, sear the chicken. Heat 1 tablespoon of oil in your wok until it just starts to smoke, and add in the marinated chicken cubes. Sear for 1 minute on each side, and then stir-fry for another minute until just cooked through. Transfer back to the marinating bowl, and set aside to cool.
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