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Egg Foo Yung

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Ingredients
  Eggs 8
  Salt 1 Teaspoon
  Canned bean sprouts 16 Ounce, well drained (1 Can)
  Finely chopped cooked ham 1 Cup (16 tbs) (Fully Cooked)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Thinly sliced mushrooms 1⁄2 Cup (8 tbs)
  Cooking oil 1 Tablespoon
  Cornstarch 4 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Instant beef bouillon granules 1 Teaspoon
  Soy sauce 10 1⁄2 Teaspoon
  Catsup 1 Teaspoon
Directions

Beat together eggs, salt, and 1/4 tea spoon pepper.
Stir in bean sprouts, ham, onion, and celery.
Heat about 2 tablespoons oil till hot.
Using about 1/4 cup mixture for each, fry patties in hot oil till golden, about 1 minute per side.
Keep warm.
Repeat till all mixture is used stirring each time; add oil as needed.
Cook mushrooms in 1 tablespoon cooking oil till tender.
Blend in cornstarch.
Add water, bouillon granules, soy sauce, and catsup.
Cook and stir till thick and bubbly.

Recipe Summary

Cuisine: 
Chinese
Method: 
Fried
Ingredient: 
Egg

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1650 Calories from Fat 882

% Daily Value*

Total Fat 98 g151.1%

Saturated Fat 30.4 g152.1%

Trans Fat 0 g

Cholesterol 1917.6 mg639.2%

Sodium 6913.1 mg288%

Total Carbohydrates 63 g20.9%

Dietary Fiber 10.6 g42.5%

Sugars 28.5 g

Protein 134 g267.8%

Vitamin A 45% Vitamin C 113.7%

Calcium 35% Iron 85.3%

*Based on a 2000 Calorie diet

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Egg Foo Yung Recipe