Easiest Egg Foo Yung Sauce Recipes

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE

Steps:

• FOR OMELETS:.
• In a medium bowl, beat the eggs with water and soy sauce.
• Stir in bean sprouts, mushrooms and green onions; mix well.
• Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
• Pour in approximately one fourth of the egg mixture.
• As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
• Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
• Slide onto a serving plate, keeping warm.
• Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
• Cut omelets into wedges and serve with warm Oriental Sauce.
• FOR ORIENTAL SAUCE:.
• Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
• Boil for 1 minute; serve hot.

EGG FOO YUNG WITH MUSHROOM SAUCE

Steps:

• Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
• Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
• Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

SHRIMP EGG FOO YOUNG

Steps:

• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

EASY EGG FOO YUNG SAUCE

Steps:

• Heat chicken broth in a small pan.
• Mix cornstarch and water in a small bowl.
• Add soy sauce, sugar, and vinegar to the bowl and mix.
• Add bowl contents to pan and bring to a boil, then simmer until thickened.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

EGG FOO YONG WITH SAUCE

Steps:

• In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

EASIEST EGG FOO YUNG SAUCE

Steps:

• Combine all ingredients and cook until desired consistency is reached.

EGG FOO YUNG WITH CHINESE BROWN SAUCE

Steps:

• Mix all ingredients for sauce in small pan.
• Cook, stirring constantly until thickened.
• Set aside but keep warm.
• Beat eggs in large bowl.
• Add all other ingredients.
• Drop by spoonfuls into hot oil, cook on both sides to brown.
• Drain well on paper towels.
• Serve with sauce.

EGG FOO YUNG SAUCE 1

Steps:

• Heat stock; then stir in salt and soy sauce.
• Meanwhile blend cornstarch and cold water to a paste.
• Then stir in to thicken.
• Spoon sauce over each omelet; or serve hot in a side dish as a dip.
• VARIATIONS--------.
• In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 Tablespoon peanut oil or a few drops of sesame oil.
• Or add 1 Tablespoon oyster sauce (omit the salt).
• Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).
• Omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 Tablespoon and blending it with the cornstarch.
• Also blend in 1 teaspoon molasses or dark corn syrup.
• Omit the water.

CHICKEN EGG FOO YOUNG

Steps:

• Mix together eggs, cooked chicken, onion, broccoli, coconut aminos, garlic powder, salt, and pepper in a bowl.
• Heat 1 tablespoon oil in a saute pan over medium-low heat. Add 1/3 of the egg mixture and cook for 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes. Repeat twice more to cook remaining 2 servings, adding remaining oil as needed.
• Garnish servings with green onions.

EGG FOO YUNG BREAKFAST

Steps:

• In a large bowl, combine rice, onion, soy sauce, parsley, sugar, salt and ginger; mix well. Stir in eggs and peas. Carefully shape mixture into four patties. In a skillet, melt butter over medium heat. Brown patties on both sides, about 5 minutes total. Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil. Reduce heat to low; add noodles. Cook and stir for about 5 minutes. Serve over patties.