Easy Egg Foo Yung Sauce Recipes

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EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE



Egg Foo Yung (For 2) With Oriental Sauce image

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.

Provided by Tee Lee

Categories     Breakfast

Time 40m

Yield 3-4 omelets, 2 serving(s)

Number Of Ingredients 10

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy 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.

Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5

EASY EGG FOO YUNG



Easy Egg Foo Yung image

This recipe uses a can of Chop Suey vegetables and a can of mixed Chinese vegetables instead of individual cans of bean sprouts, water chestnuts, celery, and bamboo shoots. No more partial cans of these leftover when you use this recipe. Very convenient.

Provided by Starman5

Categories     Vegetable

Time 58m

Yield 4 6-inch diameter patties, 8 serving(s)

Number Of Ingredients 6

7 eggs
1 (14 ounce) can chop suey vegetables (I use La Choy)
1 (14 ounce) can fancy mixed-chinese vegetables (LaChoy)
1 tablespoon soy sauce
1 teaspoon white pepper
oil based cooking spray

Steps:

  • Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
  • Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
  • Add all of the Chop Suey vegetables to the bowl and mix.
  • Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
  • Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
  • Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
  • Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
  • Serve plain or with with Easy Egg Foo Yung Sauce.

EGG FOO YONG WITH SAUCE



Egg Foo Yong with Sauce image

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

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.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

EASY EGG FOO YUNG SAUCE



Easy Egg Foo Yung Sauce image

Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.

Provided by Starman5

Categories     Sauces

Time 13m

Yield 8 1/4 cup servings, 8 serving(s)

Number Of Ingredients 6

2 cups chicken broth
2 tablespoons soy sauce
5 teaspoons sugar
1 tablespoon vinegar
2 tablespoons cornstarch
4 tablespoons water

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.

Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7

EASIEST EGG FOO YUNG SAUCE



Easiest Egg Foo Yung Sauce image

Make and share this Easiest Egg Foo Yung Sauce recipe from Food.com.

Provided by Starman5

Categories     Chinese

Time 11m

Yield 4 one-fourth cup servings, 4 serving(s)

Number Of Ingredients 5

1 (1 ounce) package chicken gravy mix
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 cup cold water

Steps:

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

Nutrition Facts : Calories 38.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.4, Sodium 546.9, Carbohydrate 6.8, Sugar 2.2, Protein 1.3

EGG FOO YUNG



Egg Foo Yung image

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Dienia B.

Categories     Cantonese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

Steps:

  • Beat eggs.
  • Heat skillet with 2 tablespoons oil.
  • Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
  • Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
  • Flip over and brown other side.
  • EGG FOO YUNG SAUCE:.
  • Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Nutrition Facts : Calories 266.8, Fat 17.2, SaturatedFat 4, Cholesterol 423.4, Sodium 1367.7, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 15.8

EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

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.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

EGG FOO YUNG II



Egg Foo Yung II image

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

Provided by DEBA611

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 5

Number Of Ingredients 16

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
½ cup diced fresh mushrooms
⅓ cup chopped cooked chicken breast
⅓ cup cooked and crumbled ground beef
⅓ cup chopped cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
2 cubes chicken bouillon
1 ½ cups hot water
1 ½ teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 ½ tablespoons cornstarch

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.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 9.6 g, Cholesterol 330.2 mg, Fat 12.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 4.2 g, Sodium 1442.9 mg, Sugar 4.8 g

SUPER EASY EGG FOO YUNG RECIPE - (4.5/5)



Super Easy Egg Foo Yung Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 14

FOO YUNG SAUCE:
8 eggs
1 cup onion, chopped
1 cup bean sprouts
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1/4 cup green onion, diced
1 tablespoon soy sauce
8 teaspoons sesame oil, divided
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water

Steps:

  • In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine. Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice. Repeat with remaining sesame oil and egg mixture until batch is complete. FOO YUNG 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.

EGG FOO YUNG WITH MUSHROOM SAUCE



Egg Foo Yung with Mushroom Sauce image

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.

Provided by dakota kelly

Categories     Side Dish

Time 30m

Yield 2

Number Of Ingredients 8

1 large green onion
4 eggs, beaten
¾ cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

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.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 5.4 g, Sodium 1501.7 mg, Sugar 4.1 g

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 eggs
8 ounces fresh bean sprouts
⅓ cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

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.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g

EGG FOO YONG WITH OYSTERS



Egg Foo Yong With Oysters image

Provided by Jason Epstein

Categories     main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons peanut oil
6 medium shucked oysters
1/2 pound bean sprouts, root ends trimmed
1 stalk celery, cut into 1 1/2-inch julienne strips
1 green onion, cut into 1 1/2-inch julienne strips
2 tablespoons soy sauce
2 tablespoons sugar
8 eggs
1 teaspoon salt
1 teaspoon cornstarch (optional)

Steps:

  • Heat a 10-inch nonstick skillet over medium-high heat. Add 1 tablespoon oil and when hot, add oysters. Stir-fry 1 minute. Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute. Place mixture into a large bowl; set aside.
  • Lightly beat eggs with salt in a bowl. Reheat the pan. Add remaining 1 tablespoon oil and when hot, pour in the eggs. Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part. When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl. Reserve the liquid and spread the oyster mixture over the eggs. Fold 1/2 of the egg mixture over the other to make a semicircular pie. Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side. (The omelet doesn't need to leave the pan; just pivot on folded side.) Cook 1 1/2 minutes. Slide onto a heated platter and serve immediately or keep warm while making the gravy.
  • For the gravy, pour the reserved oyster-mixture liquid into the same skillet. Heat to boiling over medium heat. Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan. Boil 1 minute, until slightly thick and clear. Pour over eggs or serve separately.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 9 grams, TransFat 0 grams

EGG FOO YUNG



Egg Foo Yung image

Provided by Ian Knauer

Yield Makes 4 servings

Number Of Ingredients 13

1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons oyster sauce
1 tablespoon ketchup
1 teaspoon soy sauce
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
1 bunch scallions
8 large eggs
1 teaspoon Asian sesame oil
1/4 pound sliced fresh mushrooms (preferably shiitake)
1 cup fresh bean sprouts (3 ounces)
2 tablespoons vegetable oil
6 ounces peeled cooked shrimp, chopped

Steps:

  • Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.
  • Chop scallions, separating white parts and greens.
  • Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper.
  • Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
  • Serve sprinkled with remaining scallion greens. Serve sauce on the side.

EGG FOO YUNG



Egg Foo Yung image

Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups chicken brodo or stock
1 cup white basmati rice
2 tablespoons chopped chives
2 tablespoons chopped cilantro
1/4 cup edible flowers, optional, for garnish
4 tablespoons high-temperature oil
10 to 12 asparagus, trimmed of tough ends and sliced on a bias into bite-size pieces or 1 small bunch broccolini, halved lengthwise for larger pieces
2 carrots or 4 baby carrots, scrubbed and cut into julienne or matchsticks
1 bunch scallions, thinly sliced on a long bias
1/2 cup mung bean sprouts
Salt and Sichuan pepper or white pepper
6 eggs
About 1/4 cup toasted sesame seeds
1 cup chicken brodo or stock
2 teaspoons cornstarch plus 2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons Shaoxing or fino sherry
1 tablespoon toasted sesame oil
1 teaspoon ground Sichuan or white pepper

Steps:

  • For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
  • For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
  • For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
  • For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
  • Serve omelets with a side of rice topped with gravy and lots of sesame seeds.

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2020-07-12 Instructions. Place eggs into a medium bowl and beat till combined. Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside. In a non-stick skillet, add a tablespoon of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers.
From myculturedpalate.com


EGG FOO YUNG | FOOD TO LOVE
2017-01-25 Method. 1. Place the sauce ingredients in a small pan over a low heat. Simmer gently, stirring, until thickened. Set aside. 2. Place the eggs, garlic, ginger, salt and pepper in a large bowl. Whisk together well. Stir in 4 cups of the Krispkut SuperSlaw.
From foodtolove.co.nz


CHICKEN EGG FOO YOUNG - THE WOKS OF LIFE
2019-04-07 Add 1 tablespoon of flour to make a roux, and cook for 15-20 seconds. Stir in the turmeric, paprika, garlic powder, and onion powder. Let fry for 15 seconds, and whisk in the chicken stock. Bring the mixture to a simmer, and add the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste.
From thewoksoflife.com


EGG FOO YUNG WITH LEFT-OVER VEGETABLES AND SOY SAUCE
Mix the eggs with the shaoxing jiu, soy sauce and water and with the herbs. Mix all the drained par-boiled and the freshly cut vegetables with the egg mixture. Prepare a skillet with the vegetable oil and heat up. Add the entire mixture to the pan and pan-fry for 2-3 minutes on each side. Serve on hot plain rice.
From wilfriedscooking.com


EFFORTLESS EGG FOO YUNG RECIPE - EASY CHINESE STYLE OMELETTE
Stir to combine. Preheat the griddle to 375°. Add a little oil to the griddle as necessary. Add 1/4 cup of the egg mixture to the griddle for each omelette, leaving space in between. Flip the omelettes when they are almost cooked through and golden on the bottom, about 3-4 minutes.
From foodfitnesslifelove.com


EGG FOO YOUNG RECIPE | MYRECIPES
Ingredient Checklist. 2 cups, plus 3 Tbsp. peanut oil, divided ; 4 ounces mixed fresh mushrooms, coarsely chopped ; 1 tablespoon all-purpose flour
From myrecipes.com


EASY EGG FOO YUNG RECIPE - THE HEALTHY HOME ECONOMIST
2011-07-08 Instructions. Chop the vegetables except for the bean sprouts. Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor. Beat eggs in a large bowl and then mix in choice of chopped meat, stir fried veggies, and arrowroot powder .
From thehealthyhomeeconomist.com


EGG FOO YUNG WITH SAUCE RECIPE - RECIPETIPS.COM
20 mins. EGG FOO YUNG: In a large bowl, whisk eggs and salt together. Add vegetables, meat, soy sauce, and pepper. Stir to combine. In a large skillet over medium high heat, add a small amount of oil. Add approximately 1/2 cup of egg mixture to the skillet, cook until browned on the under side. Turn egg over and brown on the other side.
From recipetips.com


EGG FU YUNG RECIPE - GREAT BRITISH CHEFS
1. Add 1 tbsp of oil (not the full amount) to a large frying pan or wok, and add all of the vegetables. Stir fry over a medium heat for 5 minutes or so, until just tender, but still with a slight crunch. 2. In a medium-sized bowl, lightly beat the egg with the soy sauce, and add all of the vegetables and plenty of black pepper.
From greatbritishchefs.com


EASY EGG FOO YOUNG - OMNIVORE'S COOKBOOK
2019-03-27 Beat the eggs in a large bowl using an immersion blender or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined. Heat the oil in a small skillet over medium heat, and scoop about 1/3 cup of the egg mixture into the skillet to make a patty.
From omnivorescookbook.com


EGG FOO YOUNG - DINNER, THEN DESSERT
2018-07-11 Instructions. Add the eggs, onion, carrots, peas, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine. In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat.
From dinnerthendessert.com


EGG FOO YUNG RECIPE | GET CRACKING - EGGS.CA
Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm. Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and green onions; mix well. Spray 8-inch (20 cm) non-stick skillet with cooking spray.
From eggs.ca


EGG FOO YUNG SAUCE RECIPE | RECIPE | RECIPES, COOKING RECIPES, …
Stuffed Peppers. Bean Sprouts. Rice Vinegar. Sweet And Salty. Red Peppers. This delectable Egg Foo Young is a Chinese Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, chicken all smothered in a scrumptious slightly salty sweet tangy gravy. Skip the takeout and make this recipe right in your own kitchen.
From pinterest.com


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