CRAB EGG FOO YONG
Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. -Beverly Preston, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm., In a large bowl, whisk flour and eggs until smooth. Stir in bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until for 2 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 297 calories, Fat 16g fat (3g saturated fat), Cholesterol 269mg cholesterol, Sodium 1159mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
HOW TO MAKE REALLY GOOD CRAB EGG FOO YOUNG WITH GRAVY
Seafood Egg Foo Young with Gravy is an Asian-American style omelette made with crab meat and other seafood and some vegetable. Egg foo yong is often served with thick gravy. A perfect easy Asian recipe you will love.
Provided by Marvellina
Categories Entree
Time 25m
Number Of Ingredients 18
Steps:
- If using shrimp or other meat like chicken, preheat a wok or skillet until hot. Add 1 tsp of oil. Use a spatula or turner to spread the oil evenly throughout the wok. Add shrimp and cook until it turns pink and cooked through, about 1 minute or if you use chicken, cook until they turn opaque and cooked through. Dish out and let it cool down a bit
- Whisk the eggs with seasonings, sesame oil, and garlic. Add the crab meat, shrimp, carrots, and green onion (white parts) and whisk to combine everything
- Wipe the wok or skillet clean with a paper towel and heat up the wok or skillet until really hot. Pour in 1/3 cup of oil. Use your turner or spatula to spread the oil throughout the sides of the wok. Ladle about 1/3 of the egg mixture into the wok or skillet. Do not stir. you will see the edges of the eggs bubbles up and grows bigger and gets crispy. Let it cook over medium heat now
- When the bottom of the egg is set, about 3 minutes or so, gently flip it over and cook for another 2-3 minutes or until the eggs are cooked
- Repeat with the next batch. Add more oil to fry the eggs as needed
- To prepare the gravy, mix all ingredients in a saucepan and stir until smooth and then put on the stove and cook over medium heat until the gravy is thickened
- Pour the gravy over the egg foo young or serve the sauce on the side if you prefer. Garnish with some chopped green onion and serve immediately
EGG FOO YUNG WITH GRAVY
Steps:
- Gather the ingredients.
- 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.
- In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
- Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
- Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
- Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
- Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
- Carefully turn over and cook the other side until golden brown.
- Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.
Nutrition Facts : Calories 521 kcal, Carbohydrate 50 g, Cholesterol 252 mg, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, Sodium 951 mg, Sugar 2 g, Fat 26 g, ServingSize 1 omelet (3 to 4 servings), UnsaturatedFat 0 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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