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Traditional Egg Foo Yong

Healthycooking's picture
Ingredients
  Regular strength chicken broth 3⁄4 Cup (12 tbs)
  Soy sauce 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Liquid hot pepper seasoning 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Eggs 6
  Diced cooked pork/Diced cooked ham 1 1⁄2 Cup (24 tbs)
  Thinly sliced green onion with tops 2⁄3 Cup (10.67 tbs)
  Bean sprouts 1⁄4 Pound, coarsely chopped
  Salad oil 4 Tablespoon
  Mushrooms 1⁄4 Pound, coarsely chopped
Directions

In a 1 to 2-quart pan combine broth, soy, ginger, hot pepper seasoning, garlic powder, cornstarch, and water; stir until blended.
Cook over medium-high heat, stirring constantly, until bubbly and thickened.
Cover and keep hot.
In a bowl, beat eggs until blended; stir in pork, onions, and bean sprouts.
In a wide frying pan, heat 2 tablespoons of the oil over medium-high heat; add mushrooms and cook, stirring occasionally, until liquid has evaporated.
Lift out with a slotted spoon and add to egg mixture.
Heat 2 more tablespoons oil in pan over medium-high heat.
When oil is hot, pour egg mixture into pan in 1/4-cup portions; shape each portion into a patty (you can cook 3 or 4 at a time).
Cook patties, turning once, until golden on both sides (about 3 minutes total); remove from pan and keep warm.
Repeat until all egg mixture is used, adding more oil as needed.
Pour hot sauce over patties and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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