Traditional Egg Foo Yong Recipe
Ingredients
| 3/4 cup regular-strength chicken broth | ||
| Soy sauce | 2 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1/4 teaspoon each liquid hot pepper seasoning and garlic powder | ||
| Cornstarch | 1 Tablespoon | |
| Water | 1/3 Cup (16 tbs) | |
| Eggs | 6 | |
| 1 1/2 cups diced cooked pork or ham | ||
| Green onions | 2/3 Cup (16 tbs), thinly sliced | |
| 1/4 pound bean sprouts, coarsely chopped | ||
| Salad oil | 4 Tablespoon | |
| 1/4 pound mushrooms, coarsely chopped | ||
Directions
In a 1 to 2-quart pan combine broth, soy, ginger, hot pepper seasoning, garlic powder, cornstarch, and water; stir until blended.
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.
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.
Chef
