Egg Foo Yung With Mushroom 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

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

EGG FOO YONG



Egg Foo Yong image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more for frying
6 ounces white mushrooms, trimmed and sliced
1 1/2 teaspoons sugar
1 cup low-sodium chicken broth
3 1/2 teaspoons soy sauce
1 tablespoon cornstarch
1/2 medium onion, thinly sliced
6 ounces Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch scallions, thinly sliced
6 large eggs, beaten
1 teaspoon toasted sesame oil

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
  • Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
  • Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.

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

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 FOOYOUNG CASSEROLE



Egg FooYoung Casserole image

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

8 large eggs, lightly beaten
1-1/2 cups thinly sliced celery
1 can (16 ounces) bean sprouts, drained
1/2 cup nonfat dry milk powder
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
MUSHROOM SAUCE:
2 tablespoons plus 1-1/2 teaspoons cornstarch
1-1/2 cups chicken broth
1 tablespoon soy sauce
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons sliced green onions

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 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

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Top Asked Questions

How do you make egg foo yong with mushrooms?
Egg foo yong can be made with a variety of meat and vegetables. Here, we use Canadian bacon, mushrooms, peas and scallions. Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce.
How to make egg foo young?
How to Make Egg Foo Young: 1. In a large skillet or wok, saute onions, mushrooms, and bean sprouts in vegetable oil. Add shrimp. 2. Stir in cornstarch and soy sauce. 3. Add mixture to a bowl with 4 beaten eggs. Stir gently.
How do you make egg foo yung sauce?
To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine (or sherry), sesame oil, and pepper to taste. Turn up the heat slightly and add the dissolved cornstarch-water mixture, stirring quickly to thicken. The Spruce Eats / Diana Chistruga.
How to make egg foo yung omelet?
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.

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