Basic Pan Fried Or Deep Fried Egg Foo Yung Combinations Recipes

EGG FOO YUNG WITH GRAVY

Egg Foo Yung With Gravy image

Egg foo yung, commonly called a Chinese recipe, is actually a cultural hybrid of a dish. This omelet is great for dinner, lunch, and even breakfast.

Provided by Rhonda Parkinson

Time 30m

Number Of Ingredients 22

Ingredients

For the Sauce:
1/2 cup low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 dash sesame oil
Freshly ground black pepper to taste, or white pepper
2 teaspoons cornstarch
6 teaspoons water
For the Egg Foo Young:
5 large eggs
Freshly ground black pepper to taste
2 to 3 teaspoons Chinese rice wine, or dry sherry
1 teaspoon salt, or more to taste
3 tablespoons canola oil, divided
1/4 cup onion, chopped
3 Chinese sausages, sliced in 1/4-inch pieces
6 mushrooms, sliced
1/2 cup mung bean sprouts, blanched and drained
1/2 cup Napa cabbage, blanched and drained
For Serving:
4 cups steamed rice
Optional: 3 green onions, sliced

Steps:

Gather the ingredients.
Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.
Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
Gather the ingredients.
In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
Carefully turn over and cook the other side until golden brown.
Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.

Nutrition Facts : Calories 521 kcal, Carbohydrate 50 g, Cholesterol 252 mg, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, Sodium 951 mg, Sugar 2 g, Fat 26 g, ServingSize 1 omelet (3 to 4 servings), UnsaturatedFat 0 g

EGG FOO YOUNG (CHINESE OMELETTE)

Egg Foo Young (Chinese omelette) image

Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 21

Ingredients

4 tsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose (Note 2))
2 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))
1/2 tsp sesame oil
1 cup / 250 ml water
Dash of white pepper
6 eggs
2 cups bean sprouts ((just eyeball it))
4 shallots/green onions (, white part only, sliced)
Salt and white pepper
2 tbsp vegetable oil
1 tsp sesame oil
1 garlic clove (, finely chopped)
ONE Filling of Choice, below (Prawn or Pork)
100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))
100 - 120g/3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
1/2 tsp EACH soy sauce and Oyster Sauce
1/4 tsp sugar
Dash of sesame oil
Sesame seeds, sliced green onion

Steps:

Mix cornflour and soy sauce. Then add remaining ingredients.
Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
Place pork in a bowl, add remaining ingredients. Use fork to mix through.
Whisk eggs in a bowl.
Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EGG FOO YOUNG

Egg Foo Young image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

EVOO, for brushing
12 eggs
4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup shredded baby bok choy
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1/4 red bell pepper, very thinly sliced
One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or made into a paste
Salt and freshly ground pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

Steps:

Preheat a griddle over medium heat and brush it with some oil.
Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
Put 2 pancakes on each plate and top with the gravy.

DEEP FRIED EGG FOO YOUNG

Deep Fried Egg Foo Young image

Number Of Ingredients 5

Ingredients

6 eggs
1 teaspoon salt
1 cup cooked meat or seafood
1 1/2 cups vegetables
oil for deep frying

Steps:

1. Follow steps 1 and 2 of "Basic Pan-Fried Egg Foo Yung". (You may, if you wish, not beat the eggs first but stir them in with the meat and vegetables until well mixed.)2. Heat oil until it foams (it should be about 2-1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.)3. Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm.4. Repeat process until egg mixture is used up. Serve omelets either plain, sprinkled lightly with soy sauce.

Nutrition Facts : Nutritional Facts Serves