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Egg Foo Yung (Chinese Omelet)

Diet.Guru's picture
  Cleaned cooked shrimp/Skinned and boned cooked chicken, or boned cooked pork, chopped 4 Ounce
  Eggs 2 Large
  Water 2 Teaspoon
  Bean sprouts 1 Cup (16 tbs)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Garlic powder 1 Dash
  White pepper 1 Dash
  Peanut oil/Vegetable oil 2 Teaspoon
  Soy sauce 1 1⁄2 Teaspoon
  Ground ginger 1 Dash
  Cornstarch 1 Teaspoon
  Rice vinegar 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)

To Prepare Egg Mixture: In bowl combine shrimp (or chicken or pork), beaten eggs, bean sprouts, scallions, and seasonings, mixing well.
In 9-inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom.
Turn patty over and brown other side; remove to a warmed platter and keep warm.
Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty.
To Prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water.
Stirring constantly, bring mixture to a boil and cook until sauce thickens.
To Serve: Transfer patties to 2 warmed plates and top each portion with half of the sauce.

Recipe Summary

Difficulty Level: 
Side Dish

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Egg Foo Yung (Chinese Omelet) Recipe