FOO YONG SALAD
This is a wonderful salad that was brought to our family dinner. Prepare salad ahead of time but toss at the last moment. The recipe comes from Company's coming cookbook.
Provided by Dotty2
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dressing;Mix all ingredients together. store in a covered bowl overnight if time permits.
- Salad; tear lettuce into bite size pieces.
- Sprinkle bacon over lettuce then bean sprouts followed by chopped eggs. Can be prepared to this point, then refrigerated until the last minute. pour all the dressing over top. toss together and serve at once.
- Note: head lettuce can be used, add a portion of romaine lettuce for looks.
- Does not include refrigeration time.
Nutrition Facts : Calories 250.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 83.5, Sodium 268.8, Carbohydrate 14.1, Fiber 2.2, Sugar 11.4, Protein 5.7
SHRIMP EGG FOO YOUNG
Steps:
- Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
- Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
- Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.
Nutrition Facts : Calories 279 calorie, Fat 22 grams, SaturatedFat 3 grams, Carbohydrate 3 grams, Fiber 1 grams
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 YUNG WITH MUSHROOM SAUCE
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
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 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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