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Egg Foo Yung

stacy's picture
Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  Eggs 8 , beaten
  Canned bean sprouts 16 Ounce, drained (1 Can)
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Canned shrimp 4 1⁄4 Ounce, rinsed, drained and chopped (1 Can)
  Mushroom stems and pieces 4 Ounce, drained and chopped (1 Can)
  Green onions 2 , chopped (With Tops)
  Condensed chicken broth 10 3⁄4 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 2 Tablespoon
  Cold water 2 Tablespoon
Directions

Heat oil in 10-inch skillet over medium-high heat until hot.
Mix eggs, bean sprouts, water chestnuts, shrimp, mushrooms and onions.
Pour 1/2 cup egg mixture into skillet.
Push cooked egg up over shrimp and vegetables with broad spatula to form a patty.
Cook until patty is set and golden brown, about 2 minutes.
Turn; cook other side until golden brown, about 2 minutes longer.
Repeat with remaining egg mixture.
Wrap, label and freeze no longer than 1 month.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Freezed
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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