Egg Foo Yong Recipe
Egg foo yong is a chinese preparation of eggs cooked with shrimps and bean sprouts and veggies. Cooked in form of cakes and fried the egg foo yong is a flavorful side dish.
Ingredients
1/2 teaspoon salt
1/4 teaspoon pepper
1 5 ounce can water chestnuts, drained
Vegetable oil for frying
1/4 cup butter
1 green pepper, cut in pieces
1 medium onion, cut in pieces
2 cups bean sprouts, drained
2 4 1/2 ounce cans shrimp, drained
6 eggs
Directions
Melt butter in skillet.
Blender chop pepper and onion.
Add to skillet and saute until onion is glassy.
Empty into mixing bowl, add bean sprouts.
Put 1 can shrimp into Osterizer container, cover and process at STIR until chopped.
Add to vegetables and repeat.
Put remaining ingredients except chestnuts into Osterizer container, cover and process at WHIP until very frothy.
Stop Osterizer Blender and add chestnuts, cover and CYCLE/GRATE.
Pour over vegetables and mix well.
Pour oil to a depth of about 1/4 in skillet and heat to 375°.
Use 1/3 cup of mixture for each cake and fry until golden brown on both sides.
Keep warm in oven.
When all cakes are fried, return to skillet, add soy sauce and heat through.
Blender chop pepper and onion.
Add to skillet and saute until onion is glassy.
Empty into mixing bowl, add bean sprouts.
Put 1 can shrimp into Osterizer container, cover and process at STIR until chopped.
Add to vegetables and repeat.
Put remaining ingredients except chestnuts into Osterizer container, cover and process at WHIP until very frothy.
Stop Osterizer Blender and add chestnuts, cover and CYCLE/GRATE.
Pour over vegetables and mix well.
Pour oil to a depth of about 1/4 in skillet and heat to 375°.
Use 1/3 cup of mixture for each cake and fry until golden brown on both sides.
Keep warm in oven.
When all cakes are fried, return to skillet, add soy sauce and heat through.
