EGG FOO YUNG II
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
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
EGG FOO YOUNG
Egg Foo Young - Chinese-style omelet filled with ground pork and various vegetables. This is an authentic egg foo young recipe.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
- Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.
Nutrition Facts : Calories 263 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 415 milligrams sodium, Sugar 1 grams sugar
RACH'S PORK EGG FOO YUNG WORKS FOR ANY MEAL OF THE DAY
Rach shares a recipe for egg foo yung, a Chinese-American omelet served with gravy on top, that's perfect for breakfast, brunch, lunch or dinner.
Provided by Rachael Ray
Number Of Ingredients 31
Steps:
- Place stock and ketchup in small pot, then stir up a slurry of soy sauce and cornstarch and add to stock
- Bring sauce to a low boil, reduce the heat and thicken while you prepare the eggs
- Heat a nonstick skillet over medium-high heat with oil, brown sausage or pork and crumble, remove to paper towel-lined plate and reserve
- Leave enough oil and drippings to lightly coat pan, add mushrooms and brown, add leeks and carrots and toss 1 to 2 minutes, add cabbage, ginger and garlic, and season with salt and white pepper, add sprouts and the reserved sausage, combine, then remove half of the mixture to a plate
- Whisk up the eggs and stir up soy, sesame and cornstarch to make a slurry, then add it to the eggs
- Pour half the eggs over the vegetables and pork in the skillet and cover, cook to brown bottom and set on top to desired doneness
- Top pan with a plate and flip, then top egg foo yung with half the gravy, scallions and sesame seeds, if using, and serve
- Repeat with remaining ingredients, adding more oil to pan if necessary
EGG FOO YOUNG
Provided by Geoffrey Zakarian
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
- Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
- Preheat the oven to 200 degrees F.
- Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
- Garnish with the sesame seeds and sliced scallions and serve with the sauce.
EGG FOO YUNG
Make and share this Egg Foo Yung recipe from Food.com.
Provided by Lorac
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6
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
PORK EGG FOO YUNG
Easy, delicious and healthy Pork Egg Foo Yung recipe from SparkRecipes. See our top-rated recipes for Pork Egg Foo Yung.
Categories Beef/Pork Asian Asian Beef/Pork Dinner Beef/Pork Dinner
Yield 2
Number Of Ingredients 13
Steps:
- In large saute pan, heat sesame oil over high heat. Add onions. After a few minutes, add pork strips and mushrooms. (Can add other vegetables if so inclined.) In bowl, whisk eggs with salt and pepper. When vegetables and pork have been cooked through, add egg mixture to pan. Turn heat down to med-low. Cook like an omelette - lifting edges of egg, but not scrambling, and flipping once to ensure even browning on both sides. Once egg is poured, also make sure that pork and vegetables are evenly distributed throughout the pan.
- To make sauce:
- Heat broth in a small saucepan over medium heat. Add sugar and soy sauce; mix well. In seperate dish, combine cold water and cornstarch until cornstarch dissolves. Stir into the broth mixture until thick and smooth.
- Cut egg mixture, and serve over rice topped with sauce.
Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories
EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE
This egg foo young recipe makes the original Cantonese style egg foo young or egg foo yung and egg fu yung in English or fu yong dan or fuyong dan in Cantonese. A deliciously crispy omelette filled with char sui pork, spring onions and bean sprouts, it originated in Southern China in the 18th century during the Ching Dynasty. This egg foo young recipe does not make the Chinese-American egg foo young, a popular Chinese restaurant takeout dish of crispy pancake-like omelettes with brown gravy.
Provided by Terence Carter
Categories Breakfast Brunch Dinner Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Marinade the pork mince and leave out at room temperature for 10 minutes.
- Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
- While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
- Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
- Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
- Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
- Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
- At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
- If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
- Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.
Nutrition Facts : Calories 451 kcal, Carbohydrate 9 g, Protein 31 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 545 mg, Sodium 317 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 18 g, ServingSize 1 serving
EGG FOO YUNG
Rachael Ray makes her own Chinese-style pork sausage for her oversized vegetable and protein omelets.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
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
Make and share this Egg Foo Yung recipe from Food.com.
Provided by Dienia B.
Categories Cantonese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs.
- Heat skillet with 2 tablespoons oil.
- Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
- Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
- Flip over and brown other side.
- EGG FOO YUNG SAUCE:.
- Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.
Nutrition Facts : Calories 266.8, Fat 17.2, SaturatedFat 4, Cholesterol 423.4, Sodium 1367.7, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 15.8
ROAST PORK EGG FOO YUNG
This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member.
Provided by Caryn
Categories Pork
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soak dried mushrooms.
- Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
- Slice water chestnuts thin.
- Heat oil.
- Add vegetables and pork; stir fry 1 minute.
- Then cook, covered, 1 to 2 minutes over medium heat.
- Drain and let cool.
- Beat eggs.
- Stir in salt, sugar and stir fried ingredients.
- Heat remaining oil.
- Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
- Turn over to brown each side.
- NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
- VARIATIONS--------.
- For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
- For the Chinese cabbage, substitute celery, blanched.
- In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.
Nutrition Facts : Calories 144.1, Fat 10.6, SaturatedFat 2.4, Cholesterol 167, Sodium 206.1, Carbohydrate 4.3, Fiber 0.8, Sugar 1.8, Protein 8.3
EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE
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
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
PORK EGG FOO YUNG RECIPE - (4.1/5)
Provided by Susan52
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs. Add the mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well and set aside. •Heat 1 tablespoon oil in a large nonstick skillet over high heat. Spoon three 1/4-cup measures of the egg mixture into the skillet to form pancakes and cook for about 1 minute per side, or until golden. Remove to a serving platter and cover to keep warm. •Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed. •Combine the gravy, soy sauce, and ginger in the skillet over medium heat; mix well for 1 minute, or until heated through. Serve the pancakes topped with the gravy.
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