Not Egg Foo Yong But Mighty Good Recipes

NOT EGG FOO YONG BUT MIGHTY GOOD!

Steps:

• Mix all the ingredients together, except the eggs & Hot chili sauce.
• In a lightly sprayed skillet over medium high stir fry the veggies for apprx 5 minutes.
• Lower heat to medium (5 on electric stove).
• Pour in the beaten eggs, let them settle for a minute or two, then stir - like scrambled eggs.
• Finish cooking for approximately 2 minutes.
• Pour the hot sauce over the egg,veggie mixture and serve.

SHRIMP AND MUSHROOM EGG FOO YOUNG- (BETTER THAN TAKE-OUT)

Steps:

• Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
• Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
• In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
• Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
• Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
• Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
• When eggs are completely cooked, remove and serve immediatley.
• Repeat making these omelettes until all ingredients have been used.
• Should make about 4 Egg Foo Youngs.

MA'S EGG FOO YONG

Steps:

• EGG FOO YONG:.
• Beat eggs, stir in salt, pepper & sherry.
• Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
• Remove from heat and cool.
• When cool stir into egg mixture.
• Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
• SAUCE:.
• Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.

RAMEN EGG FOO YOUNG

Steps:

• Cook packges of noodles, according to directions.Drain the noodles. Save those flavor packets. Scramble eggs and add the flavor packets. Mix both the cooked, drained noodles and the egg mixture in a large bowl. Pour into a skillet containing heated oil. When brown on one side, flip and brown the other.

JUDY'S EGG FOO YONG

Steps:

• Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
• Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together.
• Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
• check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
• Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much.
• Sauce:.
• Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
• Serve the patties over steamed rice, with the sauce.
• Freezing tips:.
• This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!