Easy Egg Foo Yung Recipes

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EASY EGG FOO YUNG

This recipe uses a can of Chop Suey vegetables and a can of mixed Chinese vegetables instead of individual cans of bean sprouts, water chestnuts, celery, and bamboo shoots. No more partial cans of these leftover when you use this recipe. Very convenient.

Provided by Starman5

Categories     Vegetable

Time 58m

Yield 4 6-inch diameter patties, 8 serving(s)

Number Of Ingredients 6



Easy Egg Foo Yung image

Steps:

  • Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
  • Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
  • Add all of the Chop Suey vegetables to the bowl and mix.
  • Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
  • Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
  • Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
  • Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
  • Serve plain or with with Easy Egg Foo Yung Sauce.

7 eggs
1 (14 ounce) can chop suey vegetables (I use La Choy)
1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
1 tablespoon soy sauce
1 teaspoon white pepper
oil based cooking spray

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.

Provided by Tee Lee

Categories     Breakfast

Time 40m

Yield 3-4 omelets, 2 serving(s)

Number Of Ingredients 10



Egg Foo Yung (For 2) With Oriental Sauce image

Steps:

  • FOR OMELETS:.
  • In a medium bowl, beat the eggs with water and soy sauce.
  • Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  • Pour in approximately one fourth of the egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  • Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  • Slide onto a serving plate, keeping warm.
  • Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  • Cut omelets into wedges and serve with warm Oriental Sauce.
  • FOR ORIENTAL SAUCE:.
  • Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  • Boil for 1 minute; serve hot.

Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

EGG FOO YOUNG

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16



Egg Foo Young image

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.

EVOO, for brushing
12 eggs
4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup shredded baby bok choy
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1/4 red bell pepper, very thinly sliced
One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or made into a paste
Salt and freshly ground pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

EGG FOO YONG

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Egg Foo Yong image

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
  • Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
  • Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.

2 tablespoons vegetable oil, plus more for frying
6 ounces white mushrooms, trimmed and sliced
1 1/2 teaspoons sugar
1 cup low-sodium chicken broth
3 1/2 teaspoons soy sauce
1 tablespoon cornstarch
1/2 medium onion, thinly sliced
6 ounces Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch scallions, thinly sliced
6 large eggs, beaten
1 teaspoon toasted sesame oil

EGG FOO YOUNG

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 15



Egg Foo Young image

Steps:

  • Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
  • Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
  • Preheat the oven to 200 degrees F.
  • Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
  • Garnish with the sesame seeds and sliced scallions and serve with the sauce.

1 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons cornstarch
6 ounces ground pork, cooked
1 cup fresh cilantro, chopped
1 cup bean sprouts
1/2 cup julienned carrot
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
3 scallions, minced, plus 3 scallions, sliced on the bias
1 garlic clove, grated
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon white sesame seeds

EGG FOO YUNG

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Lorac

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14



Egg Foo Yung image

Steps:

  • Mix eggs, vegetables, meat and soy.
  • Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  • Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  • Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  • Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  • In a bowl, blend cornstarch and water.
  • Add to sauce and cook, stirring, until sauce bubbles and thickens.
  • Serve with hot Egg Foo Yung.

Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6

6 eggs, lightly beaten
1 cup fresh bean sprout
1/4 cup minced scallion
1/4 cup celery or 1/4 cup shredded Chinese cabbage
4 water chestnuts, minced
1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

EGG FOO YUNG II

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

Provided by DEBA611

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 5

Number Of Ingredients 16



Egg Foo Yung II image

Steps:

  • Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
  • Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
  • To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 9.6 g, Cholesterol 330.2 mg, Fat 12.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 4.2 g, Sodium 1442.9 mg, Sugar 4.8 g

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
½ cup diced fresh mushrooms
⅓ cup chopped cooked chicken breast
⅓ cup cooked and crumbled ground beef
⅓ cup chopped cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
2 cubes chicken bouillon
1 ½ cups hot water
1 ½ teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 ½ tablespoons cornstarch

EGG FOO YUNG

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Dienia B.

Categories     Cantonese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Egg Foo Yung image

Steps:

  • Beat eggs.
  • Heat skillet with 2 tablespoons oil.
  • Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
  • Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
  • Flip over and brown other side.
  • EGG FOO YUNG SAUCE:.
  • Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Nutrition Facts : Calories 266.8, Fat 17.2, SaturatedFat 4, Cholesterol 423.4, Sodium 1367.7, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 15.8

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

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

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 YUNG (FRIED RICE WITH EGGS AND BEAN SPROUTS)

Make and share this Egg Foo Yung (Fried Rice With Eggs and Bean Sprouts) recipe from Food.com.

Provided by Pinaygourmet 345142

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Egg Foo Yung (Fried Rice With Eggs and Bean Sprouts) image

Steps:

  • Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
  • Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
  • Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
  • Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.

Nutrition Facts : Calories 355.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 158.6, Sodium 812.6, Carbohydrate 38.3, Fiber 1.8, Sugar 2.6, Protein 10.7

3 eggs, beaten
1 pinch five-spice powder (optional)
3 tablespoons peanut oil
4 spring onions, sliced
1 garlic clove, crushed
1 small green pepper, seeded and chopped
115 g fresh bean sprouts
3 cups cooked long-grain rice
3 tablespoons light soy sauce
1 tablespoon sesame oil
salt & fresh ground pepper

CHICKEN EGG FOO YOUNG

Great for mealtime or even meal prep!

Provided by Nicole

Categories     Omelets

Time 25m

Yield 3

Number Of Ingredients 10



Chicken Egg Foo Young image

Steps:

  • Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
  • Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
  • Garnish servings with green onions.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 5.8 g, Cholesterol 280.1 mg, Fat 17.4 g, Fiber 1.1 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 511.5 mg, Sugar 2.1 g

4 large eggs
4 ounces cooked, shredded chicken breast
½ cup chopped onion, or more to taste
½ cup chopped broccoli
1 tablespoon coconut aminos
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 tablespoons avocado oil, divided
1 stalk green onion, thinly sliced (green part only)

EASY EGG FOO YUNG SAUCE

Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.

Provided by Starman5

Categories     Sauces

Time 13m

Yield 8 1/4 cup servings, 8 serving(s)

Number Of Ingredients 6



Easy Egg Foo Yung Sauce image

Steps:

  • Heat chicken broth in a small pan.
  • Mix cornstarch and water in a small bowl.
  • Add soy sauce, sugar, and vinegar to the bowl and mix.
  • Add bowl contents to pan and bring to a boil, then simmer until thickened.

Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7

2 cups chicken broth
2 tablespoons soy sauce
5 teaspoons sugar
1 tablespoon vinegar
2 tablespoons cornstarch
4 tablespoons water

EGG FOO YUNG

Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19



Egg Foo Yung image

Steps:

  • For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
  • For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
  • For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
  • For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
  • Serve omelets with a side of rice topped with gravy and lots of sesame seeds.

1 1/2 cups chicken brodo or stock
1 cup white basmati rice
2 tablespoons chopped chives
2 tablespoons chopped cilantro
1/4 cup edible flowers, optional, for garnish
4 tablespoons high-temperature oil
10 to 12 asparagus, trimmed of tough ends and sliced on a bias into bite-size pieces or 1 small bunch broccolini, halved lengthwise for larger pieces
2 carrots or 4 baby carrots, scrubbed and cut into julienne or matchsticks
1 bunch scallions, thinly sliced on a long bias
1/2 cup mung bean sprouts
Salt and Sichuan pepper or white pepper
6 eggs
About 1/4 cup toasted sesame seeds
1 cup chicken brodo or stock
2 teaspoons cornstarch plus 2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons Shaoxing or fino sherry
1 tablespoon toasted sesame oil
1 teaspoon ground Sichuan or white pepper

EASY EGG FOO YUNG

I think you'll agree this recipe couldn't be simpler, and it is tasty. I got the recipe from a diet cookbook way back when, but don't remember which one.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5



Easy Egg Foo Yung image

Steps:

  • Mix cornstarch with about 1/4 cup of the broth. Bring remaining broth to a boil over high heat. Stir the cornstarch mixture and the soy sauce into the boiling liquid and continue boiling until sauce thickens. Remove from heat and keep warm.
  • Preheat oven broiler. Break eggs into a bowl and lightly whip.
  • Pour eggs into a greased 10-inch oven-proof skillet set over medium heat. Spread drained vegetables over eggs and continue cooking until eggs begin to set. Place pan under broiler until top is golden. Divide foo yung among 4 plates and top each serving with sauce.

Nutrition Facts : Calories 79.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 113.1, Carbohydrate 2.2, Sugar 0.2, Protein 6.4

1 tablespoon cornstarch
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon soy sauce
4 eggs, beaten (can substitute 1 cup egg substitute)
1 (16 ounce) can Chinese vegetables, drained (use low sodium variety)

EGG FOO YUNG

From the Ultimate Vegetarian Cookbook, this is one of our favorite light meals for those nights when we're just sick of eating so much meat. This one-dish recipe cooks up quick and easy and tastes great. Rice is better if made a day ahead but it works if you make it just before preparation too. It just tends to be a bit more sticky but it still tastes wonderful.

Provided by Cher Jewhurst

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Egg Foo Yung image

Steps:

  • Season the eggs and beat in the five spice powder, if using.
  • In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
  • Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
  • Cook the egg until firm and then tip out.
  • Chop the'omelette' into small strips.
  • Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 mins.
  • ,stirring and tossing continuously.
  • Mix in the cooked rice and heat thoroughly, stirring well.
  • Add the soy sauce and sesame oil then return the egg and mix in well.
  • Serve immediately, piping hot.

Nutrition Facts : Calories 715, Fat 18.2, SaturatedFat 3.2, Cholesterol 158.6, Sodium 821.1, Carbohydrate 118.3, Fiber 5.2, Sugar 2.5, Protein 16.9

3 eggs, beaten
salt and pepper
five-spice powder, a good pinch (optional)
3 tablespoons sunflower oil
4 green onions, sliced
1 clove garlic, crushed
1 small green pepper, seeded and chopped
4 ounces fresh bean sprouts
3 cups cooked jasmine rice
3 tablespoons light soy sauce
1 tablespoon sesame oil

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From adayinthekitchen.com


EGG FOO YUNG RECIPE — AT HOME WITH REBECKA
Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine. . Add 1 tablespoon oil to wok. Place a scoop of egg fu yung mixture in the hot wok and cook for 2 minutes on one side.
From athomewithrebecka.com


BAKED EGG FOO YOUNG - FOOD STORAGE MOMS
Egg Foo Young Mixture. Preheat oven to 350 degrees. Grease a 9 by 13-inch pan. Combine the eggs, celery, onions, cornstarch, chopped meat, chestnuts, bean sprouts, and mix them together. Pour into the greased pan and bake …
From foodstoragemoms.com


EASY VEGETABLE EGG FOO YOUNG RECIPE WITH GRAVY - CULTURED PALATE
Instructions. Place eggs into a medium bowl and beat till combined. Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside. In a non-stick skillet, add a tablespoon of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers.
From myculturedpalate.com


EGG FOO YOUNG RECIPE EASY BEST RECIPES
Steps: Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together. Heat oil in a medium …
From findrecipes.info


HOMEMADE EGG FOO YUNG, THE BEST EGG FOO YUNG RECIPE - DIVAS …
Who knew Egg Foo Yung was so easy (and cheap!) to make? Such a delicious recipe for dinner, breakfast, brunch or Meatless Monday and I want that sauce on everything! Such a delicious recipe for dinner, breakfast, brunch or Meatless Monday and I want that sauce on everything!
From divasonadime.com


HOW TO MAKE EGG FOO YOUNG [VIDEO] - SWEET AND SAVORY MEALS
Prepare the egg mixture : Lightly beat the eggs in a bowl and add in the vegetables. In this recipe, we use mushrooms, bell peppers, and bean sprouts. Cook: Saute onions and garlic in heated vegetable oil with a drizzle of sesame oil. Then, put a portion of the egg mixture, making sure that it forms a round shape.
From sweetandsavorymeals.com


EASY EGG FOO YOUNG - OMNIVORE'S COOKBOOK
Beat the eggs in a large bowl using an immersion blender or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined. Heat the oil in a small skillet over medium heat, and scoop about 1/3 cup of the egg mixture into the skillet to make a patty.
From omnivorescookbook.com


EGG FOO YUNG | FOOD TO LOVE
Method. 1. Place the sauce ingredients in a small pan over a low heat. Simmer gently, stirring, until thickened. Set aside. 2. Place the eggs, garlic, ginger, salt and pepper in a large bowl. Whisk together well. Stir in 4 cups of the Krispkut SuperSlaw.
From foodtolove.co.nz


EGG FOO YOUNG (BETTER THAN TAKEOUT) - RASA MALAYSIA
Instructions. Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture. Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan.
From rasamalaysia.com


RECIPE PORK EGG FOO YOUNG - THERESCIPES.INFO
Roast Pork Egg Foo Yung Recipe - Food.com hot www.food.com. Add vegetables and pork; stir fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool. Beat eggs. Stir in salt, sugar and stir fried ingredients. Heat remaining oil. Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large ...
From therecipes.info


WHAT IS EGG FOO YOUNG AND HOW DO YOU MAKE IT? - MYRECIPES
Classic egg foo young is super easy to make. There are a few different ways to prepare the dish, but this foolproof method is great for beginners: Whisk two eggs with soy sauce in a bowl. Heat cooking oil in a skillet, then pour the mixture and wait for the bottom to set. As the mixture is setting, slowly add in your other ingredients.
From myrecipes.com


EGG FOO YOUNG - DINNER, THEN DESSERT
Instructions. Add the eggs, onion, carrots, peas, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine. In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat.
From dinnerthendessert.com


BAKED EGG FOO YONG RECIPE - EATINGWELL
Preheat oven to 350 degrees F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray. Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each). Bake until the egg is cooked and beginning to brown, 28 to 32 minutes.
From eatingwell.com


CHICKEN EGG FOO YOUNG - THE WOKS OF LIFE
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.
From thewoksoflife.com


EGG FOO YUNG WITH LEFT-OVER VEGETABLES AND SOY SAUCE
Mix the eggs with the shaoxing jiu, soy sauce and water and with the herbs. Mix all the drained par-boiled and the freshly cut vegetables with the egg mixture. Prepare a skillet with the vegetable oil and heat up. Add the entire mixture to the pan and pan-fry for 2-3 minutes on each side. Serve on hot plain rice.
From wilfriedscooking.com


CHINESE EGG FOO YUNG: HISTORY, TIPS, AND RECIPES
While Egg Foo Yung was born in American Chinese restaurants in the mid-1800s, its inspiration likely comes from Shanghai cuisine. Fu Yung Egg Slices is an elaborate Shanghai recipe made with beaten egg whites and minced ham, possibly named for the lotus flower. A northern Chinese version replaces the ham with a minced chicken breast.
From thespruceeats.com


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