Egg Foo Yung For Two Recipes

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
• In a bowl, blend cornstarch and water.
• Add to sauce and cook, stirring, until sauce bubbles and thickens.
• Serve with hot Egg Foo Yung.

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.

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 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 YUNG

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.

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.