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Egg Foo Yung

stacy's picture
  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

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: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1636 Calories from Fat 892

% Daily Value*

Total Fat 100 g153.6%

Saturated Fat 19.8 g98.8%

Trans Fat 0 g

Cholesterol 1707.2 mg569.1%

Sodium 5282.3 mg220.1%

Total Carbohydrates 87 g28.9%

Dietary Fiber 13 g52%

Sugars 27.4 g

Protein 100 g199.1%

Vitamin A 60.1% Vitamin C 124.4%

Calcium 29.3% Iron 84.4%

*Based on a 2000 Calorie diet

Egg Foo Yung Recipe