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Traditional Egg Foo Yong Recipe
|Regular strength chicken broth||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Diced cooked pork/Diced cooked ham||1 1⁄2 Cup (24 tbs)|
|Thinly sliced green onion with tops||2⁄3 Cup (10.67 tbs)|
|Bean sprouts||1⁄4 Pound, coarsely chopped|
|Salad oil||4 Tablespoon|
|Mushrooms||1⁄4 Pound, coarsely chopped|
Serving size: Complete recipe
Calories 1489 Calories from Fat 980
% Daily Value*
Total Fat 110 g169.3%
Saturated Fat 19.3 g96.4%
Trans Fat 1.1 g
Cholesterol 1374.6 mg
Sodium 3518.1 mg146.6%
Total Carbohydrates 46 g15.2%
Dietary Fiber 5.7 g22.6%
Sugars 16.9 g
Protein 86 g171.4%
Vitamin A 70.6% Vitamin C 67%
Calcium 21.6% Iron 49.9%
*Based on a 2000 Calorie diet
Cook over medium-high heat, stirring constantly, until bubbly and thickened.
Cover and keep hot.
In a bowl, beat eggs until blended; stir in pork, onions, and bean sprouts.
In a wide frying pan, heat 2 tablespoons of the oil over medium-high heat; add mushrooms and cook, stirring occasionally, until liquid has evaporated.
Lift out with a slotted spoon and add to egg mixture.
Heat 2 more tablespoons oil in pan over medium-high heat.
When oil is hot, pour egg mixture into pan in 1/4-cup portions; shape each portion into a patty (you can cook 3 or 4 at a time).
Cook patties, turning once, until golden on both sides (about 3 minutes total); remove from pan and keep warm.
Repeat until all egg mixture is used, adding more oil as needed.
Pour hot sauce over patties and serve at once.