EGG FOOYOUNG CASSEROLE
If you're watching your family's nutrition and the budget, this great-tasting Asian-style casserole is hard to beat! It's packed with protein...and it's also economical for fast-growing families with healthy appetites.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients; pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until knife inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine the cornstarch, broth and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the mushrooms and green onions. Serve egg foo young with mushroom sauce.
Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 285mg cholesterol, Sodium 846mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
EGG FOO YONG CASSEROLE
This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great.
Provided by Cook4_6
Categories Chinese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
- To make the sauce, combine cornstarch with 1/4 cup broth.
- Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
- To serve cut casserole into squares and top with mushroom sauce.
Nutrition Facts : Calories 248, Fat 10.8, SaturatedFat 3, Cholesterol 267.5, Sodium 740.5, Carbohydrate 15.5, Fiber 2.1, Sugar 9.8, Protein 22.5
EGG FOO YONG CASSEROLE
I use this recipe sometimes when I am feeling guilty about using too much oil in my diet. This is a good recipe, and easy to make.
Provided by Miss Annie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
- Bake at 350ºF for 30 to 35 minutes or until knife inserted in center comes out clean.
- Sauce: Combine cornstarch with 1/4 cup broth and set aside.
- Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch broth mixture and soy sauce.
- Cook, stirring until thickened and smooth, add mushrooms and green onions.
- To serve, cut casserole into squares and top with mushroom sauce.
Nutrition Facts : Calories 191.1, Fat 7.3, SaturatedFat 2.3, Cholesterol 284, Sodium 725.8, Carbohydrate 15.6, Fiber 2.1, Sugar 10, Protein 16.7
EGG FOO YOUNG
Provided by Geoffrey Zakarian
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
- Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
- Preheat the oven to 200 degrees F.
- Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
- Garnish with the sesame seeds and sliced scallions and serve with the sauce.
EGG FOO YOUNG
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
EGG FOO YUNG II
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
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
EGG FOO YOUNG
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
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
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