Egg Foo Yung Recipe
Ingredients
| Eggs | 8 | |
| Salt | 1 Teaspoon | |
| 1 16-ounce can bean sprouts, well drained | ||
| 1 cup finely chopped fully cooked ham | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Cooking oil | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Cooking oil | 1 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 teaspoon instant beef bouillon granules | ||
| Soy sauce | 11/2 Teaspoon | |
| Catsup | 1 Teaspoon | |
Directions
Beat together eggs, salt, and 1/4 tea spoon pepper.
Stir in bean sprouts, ham, onion, and celery.
Heat about 2 tablespoons oil till hot.
Using about 1/4 cup mixture for each, fry patties in hot oil till golden, about 1 minute per side.
Keep warm.
Repeat till all mixture is used stirring each time; add oil as needed.
Cook mushrooms in 1 tablespoon cooking oil till tender.
Blend in cornstarch.
Add water, bouillon granules, soy sauce, and catsup.
Cook and stir till thick and bubbly.
Stir in bean sprouts, ham, onion, and celery.
Heat about 2 tablespoons oil till hot.
Using about 1/4 cup mixture for each, fry patties in hot oil till golden, about 1 minute per side.
Keep warm.
Repeat till all mixture is used stirring each time; add oil as needed.
Cook mushrooms in 1 tablespoon cooking oil till tender.
Blend in cornstarch.
Add water, bouillon granules, soy sauce, and catsup.
Cook and stir till thick and bubbly.
Chef
