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Egg Foo Yung

Western.Chefs's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Diced boneless chicken breast 3 Ounce, uncooked (1/2 Cup)
  Chopped celery 2 Tablespoon
  Chopped green onions 2 Tablespoon (With Tops)
  Chopped water chestnuts 2 Tablespoon
  Chopped mushrooms 2 Tablespoon (Fresh Or Canned)
  Bean sprouts 1⁄2 Cup (8 tbs), well drained (Fresh Or Canned)
  All purpose flour 1 Tablespoon
  Reduced sodium soy sauce 1 Tablespoon
  Eggs 4 Large
  Egg whites 3 Large
Directions

1. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Add the chicken and stir-fry for 3 minutes or until opaque. Add the celery, green onions, water chestnuts, mushrooms, and bean sprouts and saute for 3 minutes or until crisp-tender.
2. Remove from the heat and stir in the flour and soy sauce. In a medium-size bowl, whisk the eggs with the egg whites until frothy, then stir in the chicken mixture until coated.
3. Wipe out the skillet and heat the remaining 1 tablespoon of oil over moderately high heat. Drop in the egg mixture by heaping tablespoonfuls, forming 3-inch pancakes, and cook for 2 minutes on each side or until golden brown. Serve with wedges of fresh pineapple.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Browned
Dish: 
Pancake
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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