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Classic Egg Foo Yong

Flavors.of.Asia's picture
Ingredients
  Eggs 4
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped onions 3⁄4 Cup (12 tbs)
  Cooked pork/Chicken / shrimp 1 Cup (16 tbs), chopped
  Bean sprouts 1 Cup (16 tbs)
  Chopped scallions 4 Tablespoon
  Soy sauce 2 Tablespoon
  Oil 3⁄4 Cup (12 tbs)
  Cornstarch 1 Tablespoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Molasses/Dark corn syrup 2 Teaspoon
Directions

Lightly beat the eggs, salt, and pepper.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Drain.
Mix the cornstarch to a paste with a little broth.
Combine in a saucepan with all the broth, the molasses, and remaining soy sauce.
Cook over low heat, stirring steadily until thickened.
Pour over the omelets and serve.

Recipe Summary

Cuisine: 
Asian
Method: 
Fried
Interest: 
Everyday
Servings: 
5

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